Recipe for Creamy Tomato Soup
Tomatoes may be out of season during the winter months, but nothing seems more nourishing on a cold day than a warm bowl of tomato soup. Winter and tomato soup go together almost as well as tomato soup and grilled cheese!
That’s why it’s so great to call upon those canned tomatoes in your pantry this time of year. Out of season, canned tomatoes can be more flavorful than fresh tomatoes since canned tomatoes are picked at the peak of season and immediately processed. Cooking tomatoes (including canning and processing) actually makes them more nutritious as cooking converts the lycopene into a form that is easier to absorb.
We hope you enjoy this class recipe for creamy tomato soup from guest contributor, Julie!
1 Tbsp olive oil
1 medium onion, diced
3 cloves garlic, chopped
1 (28 oz) can whole peeled tomatoes
1 (9 oz) jar roasted red pepper tomato sauce
1 (6 oz) can tomato paste
2 (14 oz) can diced tomatoes
2 cups low sodium chicken broth
2 cups water
1 tsp salt
1 tsp pepper
1 1/2 cups skim milk
1/4 cup parmesan cheese (optional)
- In a large pot, add olive oil and sauté the onion until translucent. Add the garlic and continue to cook for a few more minutes.
- Add tomatoes, sauce, paste, water, and chicken broth. Bring to a boil, cover and let it simmer for about 30 minutes.
- In a blender or food processor puree the mixture until it gets to your desired consistency.
- Add the milk, Parmesan cheese, salt and pepper. Let it simmer for another 5 minutes, then serve.
Julie Harrington is a registered dietitian, culinary school graduate, and fitness enthusiast whose goal is to help others get healthy one recipe at a time. You can connect with Julie on Facebook, Twitter, Instagram or Pinterest.