"Creamy" Tomato Soup
Pureeing the typical ingredients with a bit bread transforms this tomato soup into something rich and creamy.
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Servings: 6
Calories: 142kcal
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 (26.46-ounce) box of chopped or crushed Italian tomatoes
- 1/2 teaspoon coarse black pepper
- 2 1/2 cups vegetables broth
- 1 1/2 ounces Parmesan cheese
- 2 ounces bread (no seeds or nuts), torn into about 4 pieces
- 5 fresh basil leaves
Instructions
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and sauté about 5 minutes.
- Add the garlic and tomato paste. Stir.
- Add the tomatoes, black pepper and vegetable broth. Raise heat to high, and bring to a boil.
- Reduce the heat to low. Add the Parmesan cheese and bread. Cover and simmer for about 20 minutes.
- Remove from the heat. Add the basil leaves and 1 tablespoon olive oil. Using an immersion blender (or a stand blender, with extra caution), puree the soup until smooth.
Notes
Feel free to substitute canned tomatoes for the boxed variety specified. Choose tomatoes without added salt.
Nutrition
Serving: 1cup | Calories: 142kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 6mg | Sodium: 397mg