Tomato Soup

For Valentine’s Day, try a comforting and easy homemade tomato soup, complete with heart croutons.

2 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, chopped
3 c. lower-sodium vegetable or chicken broth
1 28 oz. whole peeled tomatoes
2 bay leaves
4 slices white bread
1 tbsp. butter
1/2 tsp. sugar

In 5- to 6-quart saucepot, heat oil on medium. Add onion and garlic; cook 10 minutes, stirring. Add broth, tomatoes, bay leaves and 1/2 teaspoon salt. Heat to boiling on high. Reduce heat; simmer 20 minutes, stirring occasionally.

Meanwhile, trim crusts from bread. With heart-shaped cookie cutter, cut 4 hearts from bread slices; toast hearts. Stir bread scraps into soup.

Remove and discard bay leaves. Stir in butter and sugar. In batches in blender or with immersion blender, blend soup until smooth. Stir in 1/4 teaspoon pepper. Serve topped with heart croutons. Serves 4.

Nutrition facts per serving: About 220 calories; 4g protein; 27g carbohydrates; 11g fat, 3g fiber, 928mg sodium

Printable recipe available at: 

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