 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Warm up with a yummy, creamy tomato soup. This recipe is quick and tasty and will beat out soup from a can any day. Perfect with grilled cheese sandwiches. Ingredients:
1 tablespoon butter |
1 medium onion, diced |
2 garlic cloves, minced |
1 small carrot, peeled and diced |
1/2 red pepper, diced |
2 tablespoons flour |
1 (28 ounce) can crushed tomatoes |
2 cups chicken broth |
1 tablespoon tomato paste |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/2 teaspoon crushed red pepper flakes |
1 bay leaf |
2 tablespoons sugar |
1 cup fat-free half-and-half or 1 cup milk |
salt and pepper |
Directions:
1. In a large pot, melt butter. Add onion, garlic, carrot and red pepper and cook 3 to 5 minutes, until vegetables are softened and proscuitto is crisp.
2. Stir in flour and cook an additional 1 to 2 minutes.
3. Add canned tomatoes, broth, tomato paste, spices and sugar. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove and discard bay leaf.
4. In a food processor or blender, in batches, puree soup (optional.) Return to saucepan and stir in half-and-half. Season with salt and pepper to taste and heat an additional 3 to 5 minutes.
5. Serve.
|
|