Homemade Tomato Soup
Per ServingHomemade Tomato Soup |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 1 cup | ||
| Calories | 170 | |
| Fat | 8 | g |
| Saturated Fat | 1.7 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 20 | g |
| Fiber | 2 | g |
| Sugars | 14 | g |
| Cholesterol | 5 | mg |
| Sodium | 205 | mg |
| Potassium | 660 | mg |
| Protein | 7 | g |
| Phosphorus | 175 | mg |
| Choices: Fat-Fee Milk 0.5, Nonstarchy Vegetable 2, Fat 1.5 | ||
- Makes: 4 servings
- Serving Size: 1 cup
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
Ingredients
| 2 | Tbsp. | olive oil |
| 1 | med. | onion, chopped |
| 1 | garlic clove, minced | |
| 1 1/2 | Tbsp. | all-purpose flour |
| 2 | cups | lower-sodium tomato juice |
| 1 | cup | seeded, diced fresh tomatoes |
| 1 | Tbsp. | minced fresh basil |
| 2 | tsp. | minced fresh oregano |
| 1/4 | tsp. | kosher salt |
| 1/4 | tsp. | freshly ground black pepper |
| 1 | cup | low-fat evaporated milk |
Directions
- In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute. Add the flour; stir and cook for 1 minute.
- Add the tomato juice and mix well, whisking if necessary to make sure the flour is dissolved. Add the tomatoes, basil, oregano, salt, and black pepper. Bring to boiling, lower the heat, and simmer for 5 minutes.
- Add the evaporated milk; stir and cook for 1 minute. Do not boil. Serve immediately. For a very smooth soup, use an immersion blender to puree the soup or carefully liquefy it in batches in a food processor or blender.
