Dinner

Tomato Soup

Butter and olive oil melt together to soften onion, celery, garlic, and thyme, releasing their gentle sweetness into the pot. Canned tomatoes and broth simmer until everything blends into a silky, comforting soup finished with a swirl of cream and a crack of pepper.

Recipe and photo by EatingWell, shared here with credit. View the Original

Tomato Soup
Total
26 min
Prep
15 min
Cook
11 min
Serves
8

Nutrition per Serving

Calories
79
Protein
4g
Carbs
8g
Fat
4g
Fiber
3g
Sugar
4g
Sodium
357mg

Ingredients

  • 1 tbsp butter
  • 1 tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 clove garlic, chopped
  • 1 tsp chopped fresh thyme or parsley
  • 1 28-ounce can whole peeled tomatoes, with juice
  • 4 cup reduced-sodium chicken broth, "no-chicken" broth or vegetable broth
  • 1/2 cup half-and-half (optional)
  • 1/2 tsp salt
  • Freshly ground pepper, to taste

Instructions

  1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  2. Stir in canned tomatoes (with juice). Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
  3. Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.