Winter Tomato Soup

It’s been frigid in the Philadelphia area the last several days and on Friday we got a blanket of snow to boot.  Since we can’t survive off of mug after mug of hot cocoa, why not make a big pot of warm, comfortable soup?  This Winter Tomato Soup just seemed like the perfect dish to make when I just couldn’t seem to warm up.

Made with canned diced tomatoes and tomato paste, this simple soup also has a little milk and non-fat Greek yogurt which gives it a slightly creamy, velvety touch.  If you are expecting a taste similar to Campbell’s Tomato Soup out of the can, you will be disappointed.  No matter how great that canned stuff is, this vegetarian soup is a much lighter and more fresh option (only 76 calories a serving too!).  I’ve never attempted tomato soup before now because honestly I grew up on that Campbell’s soup and love it.  But this was a nice bowl of soup that paired perfectly with a sandwich (which I’ll have for you later this week).

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The ingredients:

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Heat olive oil in medium saucepan. Cook onion and garlic until soft, about 5 minutes.

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Add tomato paste, sugar, thyme, bay leaf, tomatoes, and 2 cups water. Stir together and bring to a boil. Reduce heat and simmer about 20 minutes.

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Remove bay leaf. Use a handheld blender to puree the soup in the saucepan, or transfer soup to a food processor or blender. Puree until smooth. (If you’re using a standard blender, allow the mixture to cool first; hot liquid may cause the blender to squirt out contents. Depending on the size of your blender, you may have to do this in batches.)

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Heat milk in microwave for 30 seconds to warm, and then stir it into the pureed soup along with yogurt. Mix well.

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Add salt and pepper to taste, and serve.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Women’s Health Magazine

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