Creamy Tomato and Summer Herb Soup

by Judi on Jun 1, 2008

A very simple creamy soup that will satisfy your soup cravings plus get some vegetables into your diet.

Homemade soup from scratch helps control the nutritional content and it can be quicker and easier than you realize!

Time: 25 minutes
Servings: 4

2 tsp extra-virgin olive oil
1 medium sweet onion, chopped (approx 1 cup)
4 large vine ripe tomatoes, dices (approx 4 cups)
3/4 cup water
1/3 cup reduced-fat sour cream
1 TBSP chopped fresh tarragon (may substitute with basil)
1/4 tsp salt
Freshly ground black pepper, to taste

- Heat oil over medium in a medium sauce pan.
- Add chopped onion and sauté until softened.
- Add tomatoes and water, bring to boil.
- Reduce heat and simmer until vegetables are tender, about 5 minutes.

- Transfer soup to a food processor or blender (taking care blending with hot liquids) and puree until smooth.
- Using a strainer over the saucepan, pour the puree through the strainer.
- Discard the seeds and skin.

Whisk the sour cream and tarragon into the soup. Stir over low heat until soup is hot, but not boiling. Season with salt & pepper.

Nutritional information, per serving:
108 calories; 40 calories from fat; 4 g fat (1 g saturated; 0 g trans fat); 7 mg cholesterol; 15 g carbohydrate; 4 g protein; 3 g fiber; 176 mg sodium.

Credits: Recipe and information from Dayton Daily News, Life section, Monday May 12, 2008, by Jim Romanoff

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Creamy Homemade Tomato Soup

by Judi on Sep 18, 2007

Originally uploaded by madaise.

Here’s a Tomato Soup recipe that calls for several ingredients - but all are easy enough. This tasty, rich soup takes condense tomato soup and perks it up.

1 medium, chopped onion
2 TBSP butter
2 cans diced tomatoes, undrained - 14 1/2 oz cans
2 cans condensed tomato soup, undiluted - 10 3/4 oz cans
1 1/2 c. milk
1 tsp sugar
1/2 - 1 tsp dried basil
1/2 - 1 tsp paprika
1/8 - 1/4 tsp garlic powder
1 package cream cheese, cubed - 8 oz package

- Sauté onions in butter, until tender, using a large sauce pan.
- Stir in everything EXCEPT the cream cheese.
- Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
- Add cream cheese, stirring until melted.
- Serve immediately.

Makes approx 2 quarts, or 8 servings.

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Easy Homemade Tomato Soup Recipe

by Judi on Sep 18, 2007

I’ve always wondered about making homemade tomato soup, from scratch, or mostly. I grew up on Campbell’s Tomato Soup, creamy with milk. Looking through my recipe books, I came across this tomato soup recipe… sounds yummmmy!

1/4 c. butter
1/4 c. all-purpose flour
1 tsp curry powder
1/4 teaspoon onion powder
1 can (46 oz) tomato juice
1/4 c. sugar
Crackers

- Melt butter in a large sauce pan.
- Stir in flour, curry, onion powder until smooth.
- Add tomato juice and sugar, gradually.
- Cook uncovered for approx 5 minutes, until thick and warm.

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