Tomato Soup with Canned Tomatoes (Flavorful!)
Tomato soup with canned tomatoes is an easy healthy recipe that takes little effort and time. It's so creamy and deep with flavor that you can't taste the canned tomatoes. It's a must for the cold months!
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Ingredients
- 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, no salt added)
- 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
Instructions
- 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.
Notes
- Makes 3 cups. Serving = 1 cup.
- Salt to taste if using salted butter, canned tomatoes, 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.