Tomato Soup Success

After a long week at work last week and almost freezing temperatures outside, the last thing I wanted to do was cook dinner. My thought process was canned soup and toasted cheese. Easy. Can pass off the cheese as protein, whole grain bread for fiber… However, I just couldn’t bring myself to count the Campbell’s tomato soup as a veggie. I came so close… but just couldn’t. That’s the mind, will, and determination of an RD for you ๐Ÿ™‚ So I scoured the pantry and found 2 cans of tomatoes. Yes, I can do something with these! Recipe follows:

*****

Totally Tantalizing Tomato Soup

Ingredients:

olive oil

1/4 onion, finely diced

2-3 cloves garlic, chopped

1- 28oz can chopped tomatoes, italian

1- 14.5oz can whole peeled tomatoes, no salt added

~ 1 cup low sodium, fat free chicken broth (2 C if you have it or a 15oz can) + 1 C water because I didn’t have any more broth

1 tsp. honey

1 C skim milk

pinch of salt

Directions:

Drizzle oil in dutch oven or large pan over medium heat. Saute onion and garlic for about 1-2 mins. Add in tomatoes, broth (&water), and honey. Bring to boil. Reduce heat to medium and simmer for about 30 mins (lid off). Remove from heat. Blend with an immersion blender or blend in batches (very carefully!!) in a blender. Add milk into pan with blended soup and heat through. Add salt to taste if desired.

*****

This soup was the best homemade tomato soup that I have made to date. Some turn out too watery for me, too acidic, too sweet, etc. This one was perfectly balanced and made the best dip for our tuna melts (grilled cheese made better with extra protein and omega-3s ๐Ÿ™‚ ) AND if you want it creamier, you can add more milk.

Hope you enjoy!

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