Soup, Chili, Stew and Dumpling Recipes
Creamy Tomato Soup with Herbs
Yield: 4 servings
Ingredients
- 1 teaspoon olive oil
- 1 small onion (for about 1/2 cup chopped)
- 1 teaspoon bottled minced garlic
- 2 (14 1/2 ounce) cans chopped tomatoes seasoned with basil, garlic and oregano*
- 1 (15 ounce) can tomato sauce
- 1 cup low-fat milk, whole milk or Half-and-Half
- 1/4 cup grated or shredded Parmesan cheese
- Plain or garlic croutons (optional garnish)
Instructions
- Heat the oil in a 4 1/2 quart Dutch oven or soup pot over medium heat. Peel and finely chop the onion and add it to the pot. Stir and cook for 2 minutes. Meanwhile, open the tomato and tomato sauce cans.
- Add the garlic, and stir and cook 30 seconds. Add the tomatoes with their juices and the tomato sauce. Raise the heat to high, and bring the soup to a boil.
- Reduce the heat to low. Stir in the milk and Parmesan cheese. Do not boil the soup after the milk has been added. Stir and cook for 2 minutes.
- Remove from the heat and serve at once, garnished with croutons, if desired.
Notes
* For testing purposes, we used the Del Monte brand of diced tomatoes seasoned with basil, garlic and oregano. If you can't find the seasoned tomatoes, add 1/2 teaspoon each dried basil and dried oregano with plain diced tomatoes.
Nutrition
Per serving: 181 calories (16 percent from fat), 3g fat (1g saturated), 7mg cholesterol, 9g protein, 31g carbohydrates, 3g dietary fiber, 1,725mg sodium