Quick and Easy Creamy Tomato Soup
This Quick and Easy Creamy Tomato Soup comes together in minutes and is delicious on it's own or paired with the classic grilled cheese! I used sourdough bread with muenster cheese and schmear of pesto -- delish!
Ingredients
- 28 oz Crushed Tomatoes
- 20 oz Low Sodium Chicken Broth
- 1/2 cup heavy cream can sub half 'n half or whole milk
- 1 white onion
- 3 tsp kosher salt reduce by half if using table salt
- 1 tbsp olive oil
- 4 cloves garlic crushed or minced
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp ground black pepper
- 1/2 tsp granulated sugar
Instructions
- In a large pot, saute white onion with olive oil and half of the salt over medium heat, until translucent about 5-6 minutes, stirring frequently.
- Add the garlic to the pot and saute 30-60 seconds more until fragrant. Add the parsley, thyme, oregano and pepper and stir in.
- In a high powdered blender, add the onion mixture from the pot with crushed tomatoes and blend until completely smooth. TIP: start on low and then increase speed. Mix for about 1-2 minutes.
- Transfer mixture back to pot and add chicken broth and stir until combined. Add in sugar and remaining salt stirring until combined. Bring to a simmer, cover and let simmer for 5-10 minutes to let flavors meld.
- Remove from heat and stir in cream until combined. Serve hot. For presentation, you can drizzle a small amount of cream on top with a pinch of dried parsley.
Nutrition
Calories: 158kcalCarbohydrates: 14gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 22mgSodium: 1372mgPotassium: 527mgFiber: 3gSugar: 8gVitamin A: 583IUVitamin C: 14mgCalcium: 75mgIron: 2mg
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