Tomato Soup
Recipe from Parents

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


Tomato Soup

by 7  people


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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)
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
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