Fresh Tomato Soup

Learn to cook; Relish your life!

Source: Create Your Plate Cookbook

Serving Size: 6

  • 2 tablespoons olive oil
  • 2 large shallots -- diced
  • 6 ounces tomato paste
  • Pinch crushed red pepper
  • 1 1/2 tablespoons sugar
  • 3 pounds tomatoes -- approx. 6 large, peeled, chopped
  • 16 ounces tomato sauce
  • 32 ounces low sodium chicken broth
  • Salt
  • Fresh basil -- chopped, for garnish

Heat butter and olive oil in a large, heavy bottomed saucepan and sauté shallots until translucent, about 2-3 minutes. Add tomato paste, crushed red pepper and sugar and sauté for 2 minutes more.

Add tomatoes, tomato sauce and broth and bring to a boil. Reduce the heat and simmer for 15 minutes.

Puree soup with a hand held blender or in a food processor or blender and strain thru a stainless steel strainer. Pour back into pot, bring back to a simmer and season to taste with salt and bouillon cube; let bouillon cube melt before serving.

Serve garnish with fresh basil, if desired. Great with a grilled cheese sandwich.

Per Serving (excluding unknown items): 174 Calories; 5g Fat (25.5% calories from fat); 11g Protein; 25g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1014mg Sodium. Exchanges: 1 Lean Meat; 4 Vegetable; 1 Fat; 0 Other Carbohydrates.

NOTES: Serve with parmesean crisps floated on top.
To make parmesean crisps: Line a baking sheet with parchment paper and place 1 T. scoops of parmesean 2" apart on baking sheet. Bake at 375 for 5-6 minutes or until cheese melts, spreads slightly and browns. Cheese will crisp when it cools. Store in an airtight container for up to one week.

My husband likes when I add a beef bouillon cube to this soup but it adds about 300mg of sodium.