Tomato Soup Recipe
I love tomato soup and this one is easy (I don't cook anything that's hard!)! I serve it for the kids as a weeknight dinner with cheese quesadillas.
Ingredients
- 4 Tablespoons butter
- 1 large onion, diced or chopped
- ¾ cups flour
- 2 large (28oz) cans of diced or crushed tomatoes.
- 1 6oz can tomato paste
- 4 cups whole milk
- 4 cups chicken stock
- 4 carrots, roughly chopped or diced
- 2 bay leaves
- ½ cup sugar
- Salt & pepper to taste
Directions
- Melt butter in a large soup pot and âsweatâ onions on low heat for 6 minutes. Cover the pot and stir occasionally.
- Add flour and stir for 1 minute making sure the flour doesnât brown. Pull away from burner or turn off heat if needed.
- Add tomatoes with juices, tomato paste, milk, chicken stock, carrots, sugar, and bay leaves. Bring to a boil and reduce heat to low. Simmer for 30 minutes stirring occasionally.
- Puree soup in the pot with a hand-held blender. If you want really smooth soup, strain before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 8 servings | |
| Calories 259 | |
| Calories from Fat 90 | 35% |
| Total Fat 10.14g | 13% |
| Saturated Fat 6.02g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 464mg | 19% |
| Potassium 611mg | 17% |
| Total Carbs 35.63g | 10% |
| Dietary Fiber 2.7g | 9% |
| Sugars 23.53g | 16% |
| Protein 7.74g | 12% |
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