Comfort food usually isn’t all that good for you. Mac ‘n’ cheese, chicken and dumplings, steak and potatoes — you get the idea. Even tomato soup gets a bad rap when it’s made with heavy cream. But sometimes you just need a meal that reminds you of home, and that’s exactly what this recipe does. At just 76 calories a serving, it’s a winner, and especially good served with grilled cheese.
Double-Tomato Soup (via Cooking Light)
- 1 T butter
- 1 cup chopped onion
- 3/4 cup shredded carrot
- 1 T minced garlic
- 1 T minced shallot
- 1 t sugar
- 1/4 t pepper
- 1/8 t salt
- Large basil leaves
- 3 sundried tomato halves (recipe calls for packed in oil, I use dried)
- 2 14.5 oz cans organic diced tomatoes, undrained
- 1 14 oz can chicken broth
Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently. Add sugar, pepper, salt, and 4 basil leaves, and cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil. Reduce heat, and simmer 1 hour. Remove from heat. Place half of soup in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. If desired, top with parmesan cheese. Serves six.
I really love this recipe because the ingredients save well if you don’t get around to making the soup when you planned, it’s freezable and it’s great for lunch at work. Even though there’s no cream, the chopped veggies and pureeing process thicken it perfectly.