Different from the main stream tomato soup, this tomato soup is savory, tangy and slightly sweet - paired with grilled cheese for a satisfying meal.
Why Tangy Tomato Soup?
April/May showers keep us in the mood for comfort foods and tomato soup with grilled cheese fits right in.
If you're looking for other comforting soups try this lovely carrot soup recipe or Kale and Sausage Soup.
Gestational Diabetes Diet
Tomato soups often have an unnecessary amount of sugar in them which makes them dangerous for this diet because there's no protein to balance the carbs.
The sugar in this recipe is low and can be substituted if necessary. This tomato soup also has basil which adds sweetness without spiking carbs.
The protein comes mainly from the cheddar cheese, so if you nix the sandwich make sure you get protein from somewhere else.
The nutrition facts below include a full sandwich with two pieces of 100% whole wheat bread. If you want to reduce the carbs you can cut the sandwich in half and take away about 15 carbs.
A serving of this soup with string cheese would be a good snack!
1 - If your canned tomato sauce is salted, make sure you taste the soup before adding more salt because this recipe uses no added salt tomato sauce.
2 - You can double the heavy cream to make it creamier.
3 - Add 1.5 Tbsps more sugar if it's too savory for you, or swap the sugar for Truvia and follow the conversion chart on the container.
4 - You don't have to blend this soup if you don't mind the small chunks of vegetables. The high power blender just smooths it out nicely.
By the way, a high power blender doesn't mean it has to be a Vitamix. You can buy a Vitamix refurbished for cheaper, or get something like this high power blender for much cheaper.
The standout nutrients in this meal are the bump of Vitamin D and Omega-6's.
Fun fact - the only nutrient that you don't get mainly from what you eat is Vitamin D. The majority of your Vitamin D comes from the sun.
The information above is found in Lily Nichols' book Real Food for Pregnancy.
In the Notes section of the recipe you'll see the nutrient macros for the soup and grilled cheese by themselves.
Best Tomato Soup with Canned Tomatoes
- ½ cup Carrot (sliced)
- 1 cup Onion (yellow; chopped; about 1 medium onion)
- 2 Tablespoons Butter (unsalted; substitute any oil)
- 1 clove Garlic
- ½ Tablespoon Tomato paste
- 1 (15-ounce) can Tomatoes (diced)
- 1 cup Broth (low sodium vegetable or chicken)
- ½ teaspoon Basil (dried)
- ¼ teaspoon Thyme (ground)
- 1 Bay leaf
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
- ½ cup Heavy Cream
- Heat a large pot on medium low heat.Meanwhile, peel and slice the carrot into ¼-inch thick rounds. Peel and chop the onion.
- Melt the butter in the pot. Add the carrots, onion, and garlic. Cook for 5 minutes.
- Add the tomato paste, canned tomatoes, broth, and spices. Cover with a lid and increase the heat to bring to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes.
- Once the carrots are fork-tender, remove the bay leaf.Transfer the soup contents to a high-powered blender. Add the heavy cream and blend, starting slow, and increasing speed until soup is smooth. Ready to serve.
- Makes 3 cups. Servin g = 1 cup.
- Omit salt if using salted butter or broth.
- This recipe can easily be doubled.
- The tomato paste adds a depth of flavor but it can be omitted and still have great flavor.
Super duper good!
Glad you enjoyed it!