Classic Tomato Soup

• servings: 8 servings
• total time: 50 minutes

Ingredients

4 (14-ounce) cans diced tomato

3/4 cup low-sodium chicken broth

3 tablespoons unsalted butter

1 onion, chopped

1 bay leaf

1 teaspoon brown sugar

2 tablespoons tomato paste

2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon table salt

1/2 cup heavy cream

Directions

Note: Use unseasoned canned tomatoes.

Drain tomatoes in colander set over large bowl, pressing lightly to release juices. Transfer tomato juice and chicken broth to large measuring cup (mixture should measure about 4 cups); reserve.

Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add two-thirds of drained tomatoes, bay leaf, and brown sugar and cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.

Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken, 1 to 2 minutes. Slowly stir in reserved tomato juice–broth mixture, remaining tomatoes, baking soda, and salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.

Discard bay leaf. Puree soup in batches. Return pureed soup to pot and stir in cream. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for 3 days.)

Nutrition

• Calories: 142
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 28 miligrams
• Sodium: 289 miligrams
• Total Carbohydrate: 7 g
• Total Sugars: 7 g
• Protein: 3 g