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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Yield:
4 cups
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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; fat 4g; saturated fat 1g; carbohydrates 17g; mono fat 2g; insoluble fiber 4g; sugars 8g; protein 6g; vitamin a 3532IU; vitamin c 22mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 6.5mcg; sodium 763mg; potassium 86.3mg; calcium 82mg; iron 3mg.
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