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

Source: Parents Magazine
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Ingredients

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Directions

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  • 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.

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

Nutrition Facts

127 calories; total fat 4g; saturated fat 1g; polyunsaturated fatg; monounsaturated fat 2g; cholesterolmg; sodium 763mg; potassium 86mg; carbohydrates 17g; fiber 4g; sugar 8g; protein 6g; trans fatty acidg; vitamin a 3532IU; vitamin c 22mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 6mcg; vitamin b12mcg; calcium 82mg; iron 3mg.

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