Tomato Soup

Kids love tomato soup at lunch but why buy canned when it's easy to make homemade? This recipe shows you how.

Tomato Soup
Yield: 4 cups

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 medium carrot, grated
  • 2 garlic cloves, minced
  • 1 28 ounce can crushed tomatoes in puree
  • 1 14 ounce can chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/4 teaspoon pepper
  • 1 tablespoon red-wine vinegar
  • Sour cream (optional)

Make It

1. In a saucepan, heat oil over medium heat. Add onion and cook 8 minutes until softened and browned. Add carrot and garlic and cook 1 minute more. Stir in tomatoes with puree, chicken broth, salt, thyme, and pepper. Heat to boiling. Reduce heat to low and simmer 15 minutes. Let cool 10 minutes. Stir in vinegar.

2. Puree soup in a blender in two batches. Return to saucepan and heat through. Serve with sour cream, if desired.

Nutrition Facts

Amount Per Serving: cal. (kcal): 127, Fat, total (g): 4, chol. (mg): , sat. fat (g): 1, carb. (g): 17, Monounsaturated fat (g): 2, Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): 4, sugar (g): 8, pro. (g): 6, vit. A (IU): 3532, vit. C (mg): 22, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 6, Cobalamin (Vit. B12) (µg): , sodium (mg): 763, Potassium (mg): 86, calcium (mg): 82, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.