So yesterday I raved about my thermos, but I didn’t spill on the soup details. Here they are! I sort of winged it, so if this isn’t how tomato soup is normally made then sorry I’m not sorry. It was delicious.
You will need:
1 large can of fire roasted tomatoes
1 large can of puréed tomatoes
1 large canister of low sodium vegetable broth
2 garlic cloves, chopped finely
2 tablespoons olive oil
1 cup half and half
A pinch of sugar
Salt and pepper to taste
Start by sautéing the garlic in the olive oil in a large pan for a few minutes (until fragrant). Add in tomatoes and broth. Stir to blend. Cook for 20 minutes stirring often. Take off of heat and use immersion blender to smooth out soup. Put back on heat, add a pinch of sugar to offset acidity, salt, pepper and basil (all to your taste). Heat covered for another 30 minutes. After time is up, slowly stir in half and half. Serve immediately.
You could add cheese, or grilled cheese sandwiches, or croutons to this to step it up slightly. For me, tomato soup alone is enough!
I should note, a recipe builder website tells me this clocks in at 179 calories per 2 cup serving. Not bad at all!