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Creamy Creamless Tomato Soup

 
Creamy Creamless Tomato Soup
72

A quick and easy velvety smooth tomato soup without any added cream. Perfect and classic with a grilled cheese sandwich.

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

4 tablespoons olive oil, extra-virgin
1 each onions
diced
3 cloves garlic
peeled, smashed and minced
teaspoon red pepper flakes
*
1 each bay leaves
*
56 ounces tomatoes, canned
whole in juice (2 cans)
1 tablespoon brown sugar
3 slices bread
crusts removed, diced
2 cups vegetable stock
or chicken stock, fat-free
2 tablespoon cream sherry
optional
*
2 tablespoon chives
fresh chopped for garnish if desired
½ teaspoon sea salt
to taste
black pepper
freshly ground
*

Directions

Over medium-high heat, heat 1½ tablespoons of the olive oil in a large non-reactive soup pot.

Add the onion, sauté for 2 or 3 minutes then add the garlic, red pepper flakes (optional) and the bay leaf.

Continue cooking for another 2 to 3 minutes until the onions become clear.

Add the tomatoes with their juice. Stir and break up the tomatoes with the back of a wooden spoon.

Bring to a boil and add the sugar and diced bread.

Reduce the heat slightly and cook, stirring once in a while for another 5 minutes.

Fish out the bay leaf and discard.

Use a hand blender or transfer in batches to a blender. Process each batch, adding about one tablespoon of olive oil until smooth and creamy. Be careful the soup is hot, only fill the blender about ½ full before blending smooth. Use a dish towel to hold the lid of the blender to protect your hands.

If blending in batches place blended soup temporarily in a bowl while blending the next batch.

Note: if you want to make an extra super creamy smooth soup, use a fine-mesh sieve to strain the soup when you return the soup to the pot.

Rinse out the soup pot and return to the heat and transfer the blended soup back into the pot.

Add the vegetable stock, stir and increase the heat to medium-high.

If desired, add the sherry and bring the soup to the boil.

Turn off the heat.

Taste, season with salt and pepper, taste again and adjust seasoning.

Serve in bowls sprinkled with chives (if desired) as a garnish and fresh ground pepper. Drizzle a bit of good extra-virgin olive oil on top if desired.

Matches perfectly with grilled cheese sandwiches.

 

* not incl. in nutrient facts

Reviews

+2

almost 7 years

This is my best tomato soup recipe. Rich and creamy and uses inexpensive easy to find ingredients.

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Nutrition Facts

Serving Size 406g (14.3 oz)
Amount per Serving
Calories 17649% of calories from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 686mg 29%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 14%
Sugars g
Protein 7g
Vitamin A 8% Vitamin C 49%
Calcium 13% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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