It was so cold earlier this week that it seemed like the perfect time to try a new recipe for tomato soup. I cut this recipe out of the Parade section of the Sunday newspaper in the fall or early winter. I wish that I could give credit to its creator, but I didn’t cut that part out. I really liked this recipe and will definitely make it again.
Creamy Tomato Soup
1 T olive oil
1 large onion, chopped
1 1/2 T Italian seasoning
2 28-oz cans crushed tomatoes
1 tsp baking soda
2 cups chicken broth
1 12-oz can evaporated milk (whole or 2%)
Salt and pepper to taste
Heat oil in a Dutch oven over medium-high heat. Add onion; saute until tender, 5 to 7 minutes. Stir in Italian seasonings; cook until fragrant, less than a minute. Add tomatoes and baking soda, then chicken broth; bring to a simmer. Reduce heat to low and simmer, partially covered to blend flavors, about 10 minutes.
Working in batches, pour soup into a blender; puree (be sure to vent blender by removing pop-out center and draping a kitchen towel over the top) until creamy smooth, 30 seconds to one minute. Return soup to pot, stir in milk and heat to simmer, seasononing with salt and pepper.
Ladle warm woup into bowls and serve.
(Can be refrigerated up to 3 days before serving.)
Makes 10 cups, serving 8
Per Serving: 136 calories