Tomato Soup

Introduction


This tomato soup is so rich and thick you'll swear it's laden with cream and butter. The trick is really good tomatoes.


Minutes to Prepare: 10
Minutes to Cook: 20
Number of Servings: 8

Ingredients

2 tablespoons olive oil
1 yellow or white onion, chopped (about 1 cup)
3 cloves garlic, minced
2 pounds tomatoes, deseeded, chopped
1/4 teaspoon red pepper flakes
1 tablespoon brown sugar
1/2 teaspoon dried thyme
4 small slices white bread, crust removed
1 1/2 cups low-sodium chicken or vegetable stock
1 tablespoon balsamic vinegar
black pepper to taste

Tips

Not sure how to remove the skins and seeds from a tomato? Let Chef Meg show you how. Watch now!

In summer, when backyard gardens and farmers markets overflow with good tomatoes, use fresh ones. If you can't find really good tomatoes (or it's the middle of winter), use two 14.5 ounce cans of no salt-added tomatoes.


Want to get kids off to a healthy start this school year? So does SparkPeople! With
"A Month of Fun and Healthy School Lunches," you'll end the food fight and get kids excited about packing lunch--with fun yet simple meals they'll actually eat.


Directions

Heat the oil in a stock pot or large saucepan.

Add the onions and garlic; saute for 5 minutes.

Stir in the tomatoes, then add the pepper, sugar, thyme and bread; cook for 3 minutes.

Puree, using an immersion blender or food processor.

If you're using an immersion blender, take care not to splatter tomatoes all over yourself!

Slowly add the stock and simmer for 10 minutes. Add the vinegar and cook another two minutes.

Makes 8 one cup servings.