Often flour is used to thicken tomato soup. This easy version calls for tomato paste instead.
For party flair, use mini cutters to cut sliced bread into shapes (stars, footballs, snowflakes, or simple triangles), which you can toast and float on top of the soup.
- 8 appetizer servings or 3-4 meal-size servingsServings
- 2 Tbs. olive oil
- 1 medium onion, chopped (11/2 cups)
- 1 Tbs. tomato paste
- 2 cloves garlic, minced (2 tsp.)
- 1 tsp. sugar
- 1 15-oz. can diced tomatoes
- 1 vegetable bouillon cube, optional
- 2 tsp. balsamic vinegar
- 1/2 tsp. dried thyme
1. Heat oil in medium saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft and translucent. Stir in tomato paste, garlic, and sugar, and cook 1 minute, or until tomato paste darkens. Stir in diced tomatoes, bouillon cube (if using), balsamic vinegar, thyme, and 4 cups water. Cover pan, bring soup to a boil, then reduce heat to medium-low, and simmer, covered, 15 minutes.
2. Remove from heat, and blend soup with immersion blender or in blender or food processor until smooth. Season with salt and pepper, if desired.
- Calories: 60
- Carbohydrate Content: 7 g
- Fat Content: 3 g
- Fiber Content: 1 g
- Protein Content: 0.5 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 122 mg
- Sugar Content: 4 g