Name: Creamy Tomato Soup (No Cream)
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Canola oil - 2 tablespoons; Onion, chopped - 1; Chopped garlic - 1 tablespoon; Canned tomatoes - 4 cups; Bread, cubed - 3 slices; Chopped fresh basil - ¼ cup; Brown sugar - 1 tablespoon; Butter - 2 tablespoons; Chicken broth - 2 cups; Salt and ground black pepper to taste - 2 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Tomato Soup (No Cream)

1. Canola oil - 2 tablespoons

2. Onion, chopped - 1

3. Chopped garlic - 1 tablespoon

4. Canned tomatoes - 4 cups

5. Bread, cubed - 3 slices

6. Chopped fresh basil - ¼ cup

7. Brown sugar - 1 tablespoon

8. Butter - 2 tablespoons

9. Chicken broth - 2 cups

10. Salt and ground black pepper to taste - 2 cups

How to cook deliciously - Creamy Tomato Soup (No Cream)

1. Stage

Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.

2. Stage

Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.