It’s pouring rain today and all I can think of is soup. There is something about a cold rainy day and a steaming hot bowl of soup that is so comforting! We have run through the turkey soup I made after Thanksgiving, except the container I have in the freezer to eat at a later date. Which reminds me that: one of my best tricks is to make a big batch of soup and portion it off and freeze it to enjoy later. This is a great way to get a home cooked meal on the table in no time! I just thaw out soup for dinner and add something simple like a nice big salad, some pasta or grill up some burgers or Panini and in like 15 minutes, dinner is served!
Since we are also very conscious of how much sodium goes into anything we eat, I read the labels of every canned or packaged items I purchase. Some popular canned soups can have more than the daily recommended salt intake for a heart healthy diet! I am shocked that even some of those soups with the heart health symbol of approval contain 600-750 mg of salt per serving. So needless to say, they remain on the grocery store shelf.
Today I am making cream of tomato soup. Here’s the recipe. It’s simple and really delicious! I hope you enjoy it as much as we do!
Cream of Tomato Soup
1 medium onion, finely diced
1/2 cup of celery, finely diced
2 TBS unsalted butter
1 TBS fresh chopped thyme (can use dried, also)
½ Tsp ground black pepper
1 large garlic clove, minced
1 ½ TBS flour
1 6oz can tomato paste (I use no salt added variety)
1 28oz can of crushed tomatoes, un-drained (I use no salt added variety)
1 14.5 oz can of low sodium chicken broth or vegetable broth
2 cups fat-free half-and-half (can add a little more if soup is too thick)
- In a 3 quart pot, melt butter and sauté onions, celery, thyme, garlic and pepper until vegetables soften and onions are clear (about 7-10 minutes)
- Stir in flour and sauté another 1 minute
- Stir in tomato paste and then add canned tomatoes with the juice and chicken broth
- Bring to a boil and simmer 30 minutes
- Add half-and-half and cook another 5 minutes
- Remove from heat and cool slightly if you have an immersion blender, simply blend soup in pot and serve.
If using a regular blender, cool soup before blending in small batches; re-heat and serve.
- Garnish with a dollop of light sour cream, some croutons or even a ½ oz of shredded low-fat cheese.
- Enjoy!! (makes 8 servings)