Creamy Tomato Soup

  • Currently 4/5
Makes 10 cups (6 servings). From Relish magazine.
2 Tablespoons olive oil
1 onion, chopped
1 carrot, peeled and chopped
1 bay leaf
1 clove garlic, minced
2-3 Tablespoons brown sugar
Pinch ground cloves
3 cups reduced-sodium vegetable broth
2 cans (28-oz.) crushed tomatoes
1/2 teaspoon salt
Coarsely ground black pepper
1/2 cup half-and-half
1. Heat olive oil in a large saucepan. Add onion, carrot and bay leaf; cook over medium heat, stirring occasionally, until vegetables are soft, about 5 minutes. Add garlic and cook, stirring, 1 to 2 minutes. Add brown sugar and cloves. Stir until vegetables are well coated.
2. Add broth and tomatoes; bring to a simmer. Cover pan, reduce heat to medium-low, and cook, stirring occasionally, 30 minutes.
3. Remove pan from heat. Remove bay leaf and discard. Purée soup with an immersion blender or in a blender (working in batches) until smooth.
4. Add salt and pepper. Slowly pour in half-and-half, stirring constantly. Refrigerate until serving time.
5. When reheating soup, do not to bring to a boil, or cream will curdle. If you plan to freeze soup, do so before adding half-and-half.
Nutritional Information Per (1 23-cup) serving: 200 calories, 8g fat, 5mg chol., 5g prot., 31g carbs., 6g fiber, 630mg sodium.
Dish   Soup

Laurie Hogan

Member since Jan 2008

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