Description
This tomato soup is easy, healthy, and delicious! It will warm you up on a cold day. Serve it with a grilled cheese sandwich or cheesy bread, and you have the perfect cozy meal.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 2 cups diced onions, about 1 medium onion 3" in diameter
- 1 28-ounce can whole or crushed San Marzano tomatoes
- 2 cups low sodium chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 2 teaspoons granulated sugar
- 1 teaspoon Kosher salt
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Over medium-high heat, add oil in a non-reactive pot such as stainless steel, enamel-coated cast-iron, or glass pot.
- When it shimmers, add the diced onions. Cook for about 4 minutes, occasionally stirring until the onions begin to brown.
- Add the tomatoes with their juices.
- Add the remaining ingredients, the chicken broth, basil, oregano, garlic powder, sugar, salt, and red pepper flakes if using. Stir together.
- Bring the soup to a boil, then lower the temperature. Cover and simmer for 10 minutes.
- Blend the soup with a blender or immersion blender.
- Serve soup in mugs or bowls.
Notes
- Be sure to use a non-reactive pan for cooking the soup like stainless steel, an enamel-coated cast iron pan, or glass.
- For creamy tomato soup, add 1/2 cup heavy whipping cream when the soup is done. Be sure to take the pan off the heat so that the cream does not curdle.
- Leftover soup can be stored in an air-tight container in the refrigerator for 3-4 days.
Nutrition facts do not include heavy cream. If you use the heavy cream, the calories per serving are 202.
Nutrition
- Serving Size: 1.25 cups
- Calories: 202
- Sugar: 11.1 g
- Sodium: 581.5 mg
- Fat: 13.7 g
- Carbohydrates: 18.3 g
- Protein: 5.3 g
- Cholesterol: 17 mg