Tomato Soup
When I was a kid, I loved tomato soup. I would frequently have it for lunch and would crumble lots of crackers into it. Tomato soup always came from a can and I never even thought about making it from scratch. Now I make it regularly, especially when I have fresh tomatoes in the summer.
Ingredients
1 small sweet onion, chopped2 carrots, chopped
4 stalks celery, chopped
2 cups vegetable broth56 ounces plum tomatoes
3 teaspoons salt2 teaspoons ground black pepper1 teaspoon sugar1/2 cup milk
Directions
In 5 quart sauce pan, over medium heat, add onion, carrots, celery and broth. Bring to a boil. Reduce heat to medium low and cook, covered for 15 minutes. Add tomatoes, salt, and pepper. Stir well. Break up tomatoes with a spoon. Simmer, covered, for 1 1/2 hours.
Remove from heat and blend, using a blender or an immersion blender, until smooth. Add milk and stir well. Simmer on low for 15 minutes.
Nutrition FactsServings: 8Amount per serving Calories 77% Daily Value*Total Fat 1.1g 1%Saturated Fat 0.4g 2%Cholesterol 1mg 0%Sodium 1114mg 48%Total Carbohydrate 14.5g 5%Dietary Fiber 3g 11%Total Sugars 10.5g Protein 4.4g Vitamin D 0mcg 0%Calcium 60mg 5%Iron 1mg 8%Potassium 556mg 12%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.