Guiltless “Creamy” Tomato Soup
Servings Prep Time
6 10minutes
Cook Time
40minutes
Servings Prep Time
6 10minutes
Cook Time
40minutes
Ingredients
  • 2 tbsp extra-virgin olive oil
  • 1medium brown oniondiced
  • 3 medium garlic clovesminced
  • 2-28 ounce canned whole tomatoes
  • 3/4teaspoon baking soda
  • 2 cups chicken stockSubstitute vegetable stock for vegan & vegetarian version.
  • 3/4 tbsp kosher salt
  • 1 bay leaf
Instructions
  1. Dice medium onion.
  2. Heat extra-virgin olive oil to a medium heat in a heavy bottom dutch oven or stock pot. Add diced onion. Sauté onion for 10-15 minutes. Stir occasionally. Sweat; do not brown.
  3. In a medium bowl, add canned whole tomatoes and break apart with hands or a potato masher. Set aside.
  4. Mince 3 cloves of garlic. After onion is sautéed and translucent, add garlic. Cook for 30 seconds to 1 minute until fragrant.
  5. Add tomatoes, baking soda, salt and bay leaf and bring to a gentle boil. Reduce heat to a simmer and cook for 5 minutes.
  6. Add chicken stock. Increase heat to a gentle boil and then reduce to a simmer. Simmer for 20 minutes.
  7. With an immersion blender, puree tomato and stock mixture to a smooth consistency. Alternatively, soup can be pureed in a blender in batches. Fill only half-way in blender as hot soup expands.
  8. Serve immediately. Reheat if necessary prior to serving.
Recipe Notes

Baking soda cuts the tomato acid in this recipe. It is a great alternative to sugar which accomplishes the same thing. Using whole tomatoes vs. diced adds more concentrated tomato flavor to the soup.

Recipe courtesy of www.sisterspicekitchen.com
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