This creamy, easy-to-make, low-sodium tomato soup will leave you wanting more.
How To Make Yummy Tomato Soup
The combination of herbs really makes this creamy tomato soup even yummier.
Prep:
10 mins
Cook:
31 mins
Total:
41 mins
Ingredients
- 4 tbsp unsalted butter
- 1 slice bacon, finely chopped
- 1 Spanish onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, chopped
- 5 tbsp flour
- ½ cup low-sodium chicken broth
- 28 oz whole tomatoes, peeled
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 cup heavy cream, may use half and half or whole milk
- ¾ tsp kosher salt, may use low-sodium salt
- freshly ground black pepper, to taste
Instructions
- Heat butter in large soup pot over medium heat.
-
Add the bacon and cook for about 1 minute until crisp.
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Remove bacon to a paper towel-lined plate and set aside.
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Lower to medium heat and add onion, celery, carrots, and garlic. Cook, stirring occasionally, about 8 minutes until soft.
- Stir in the flour and cook, stirring for 3 minutes.
- Pour in the chicken broth and crush the tomatoes through your fingers into the pan.
- Bring to a boil, whisking constantly.
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Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen string and add to the pot.
- Lower the heat and simmer for 20 minutes.
- Remove from heat and let cool.
- Remove and discard the herb bundle.
- Working in bathes, transfer the cooled mixture to a blender and puree until smooth.
- Return puree to the pot and reheat over medium heat
- Whisk in the cream, salt, and pepper to taste.
- Serve immediately.
Nutrition
- Sugar: 5g
- :
- Calcium: 56mg
- Calories: 310kcal
- Carbohydrates: 19g
- Cholesterol: 78mg
- Fat: 25g
- Fiber: 3g
- Iron: 1mg
- Potassium: 448mg
- Protein: 5g
- Saturated Fat: 15g
- Sodium: 301mg
- Vitamin A: 3696IU
- Vitamin C: 22mg
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