Low-Calorie • Vegetarian • Gluten-Free

Active 25 min

Total 35 min

Tomato Soup

This simple tomato soup is perfect paired with your favorite grilled cheese sandwich. Make a double batch and freeze the extra for rainy-day emergencies.

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme or parsley
• 1 28-ounce can whole peeled tomatoes
• 1 14-ounce can whole peeled tomatoes
• 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Stock (or Broth) Up!) or vegetable broth
• ½ cup half-and-half (optional)
• ½ teaspoon salt
• Ground pepper to taste

1. Heat oil and butter in a large pot over medium heat until the butter melts. Add onion and celery and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.

2. Stir in canned tomatoes with their juices. Add broth and bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.

3. Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Stir in half-and-half (if using), salt and pepper.

►► MAKE AHEAD: Refrigerate for up to 4 days or freeze for up to 3 months.

Serves 8: about 1 cup each

Calories 79 | Fat 4g (sat 1g) | Cholesterol 4mg | Carbs 8g | Total sugars 4g (added 0g) | Protein 4g | Fiber 3g | Sodium 357mg | Potassium 426mg.

Nutrition bonus: Vitamin C (34% daily value).