Tomato Soup

Name: Tomato Soup
Prep time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp. olive oil; 1 medium onion, chopped; 2 cloves garlic, chopped; 3 c. lower-sodium vegetable or chicken broth; 1 28 oz. whole peeled tomatoes; 2 bay leaves; 4 slices white bread; 1 tbsp. butter; 1/2 tsp. sugar

By The Good Housekeeping Test KitchenPublished: Feb 1, 2016

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Con Poulos

Yields:

Active Time:

15 mins

Total Time:

45 mins

Warm up with this simple yet satisfying tomato soup recipe.

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Ingredients

2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, chopped
3 cups lower-sodium vegetable or chicken broth
1 28 oz. whole peeled tomatoes
2 bay leaves
4 slices white bread
1 Tbsp. butter
1/2 tsp. sugar

Directions

1. Step 1In 5- to 6-quart saucepot, heat oil on medium. Add onion and garlic; cook 10 minutes, stirring. Add broth, tomatoes, bay leaves and 1/2 teaspoon salt. Heat to boiling on high. Reduce heat; simmer 20 minutes, stirring occasionally.
2. Step 2Meanwhile, trim crusts from bread. With heart-shaped cookie cutter, cut 4 hearts from bread slices; toast hearts. Stir bread scraps into soup.
3. Step 3Remove and discard bay leaves. Stir in butter and sugar. In batches in blender or with immersion blender, blend soup until smooth. Stir in 1/4 teaspoon pepper. Serve topped with heart croutons.

About 220 cals, 4 g protein, 27 g carbs, 11 g fat (3 g sat), 3 g fiber, 928 mg sodium.

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