Tomato Soup

Kids love tomato soup at lunch but why buy canned when it's easy to make homemade? This recipe shows you how.

Recipe from Parents
Ingredients
  • 1   tablespoon olive oil
  • 1   small onion, chopped
  • 1   medium carrot, grated
  • 2   garlic cloves, minced
  • 1  28  ounce can crushed tomatoes in puree
  • 1  14  ounce can chicken broth
  • 1/2  teaspoon salt
  • 1/2  teaspoon thyme
  • 1/4  teaspoon pepper
  • 1   tablespoon red-wine vinegar
  •  Sour cream (optional)
Related Video
How to Make Tomato Soup

On a chilly winter day knowing how to make tomato soup from scratch can be vital. This recipe is sure to warm you right up and homemade always tastes better than the canned version.

Directions
1. 
In a saucepan, heat oil over medium heat. Add onion and cook 8 minutes until softened and browned. Add carrot and garlic and cook 1 minute more. Stir in tomatoes with puree, chicken broth, salt, thyme, and pepper. Heat to boiling. Reduce heat to low and simmer 15 minutes. Let cool 10 minutes. Stir in vinegar.
2. 
Puree soup in a blender in two batches. Return to saucepan and heat through. Serve with sour cream, if desired.

nutrition information

Per Serving: cal. (kcal) 127, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 1, carb. (g) 17, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 8, pro. (g) 6, vit. A (IU) 3532, vit. C (mg) 22, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 6, Cobalamin (Vit. B12) (g) 0, sodium (mg) 763, Potassium (mg) 86, calcium (mg) 82, iron (mg) 3, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top