CREAMY TOMATO SOUP
Most supermarket tomato soups contain quite a bit of sugar and lots of sodium. This one is homemade and so good. You could leave it chunky or puree it…use fresh, diced tomatoes or the canned. Either way it’s great.
A grilled cheese on whole grain bread for the family and there ya go…lunch or light dinner is wholesome and super easy!
2 tablespoons olive oil
1 large onion, diced
1/2 teaspoon dried thyme (2 sprigs fresh)
1/2 teaspoon dried basil (4 leaves fresh)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Two 16-ounce cans diced tomatoes, UNDRAINED (2 pounds diced fresh)
3 tablespoons tomato paste
3 tablespoons flour
3 cups chicken broth, divided
1 teaspoon Splenda
1 cup evaporated milk
In a large saucepan heat oil over medium heat. Add onion and seasonings and cook, stirring occasionally, until onion is tender and golden. Add tomatoes and tomato paste. Stir and simmer for 10 minutes.
In a small bowl whisk together the flour and 1/4 cup of the chicken broth. Stir into tomato mixture until well blended. Add the remaining broth. Simmer for 30 minutes, stirring frequently. In small batches puree the soup in a blender or immersion blender. Return mixture to the pan if using blender and add the Splenda and evaporated milk. Heat through. Makes 8 servings.
Per Serving: 120 Cal; 5 g Protein; 6 g Tot Fat; 13 g Carb; 1 g Fiber; 2 g Sugar; 422 mg Sodium