CREAM OF TOMATO SOUP

Cream of Tomato Soup image

Warm up with a yummy, creamy tomato soup. This recipe is quick and tasty and will beat out soup from a can any day. Perfect with grilled cheese sandwiches.

Provided by ElleFirebrand

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18

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Ingredients

1 tablespoon butter
1 medium onion, diced
2 garlic cloves, minced
1 small carrot, peeled and diced
1/2 red pepper, diced
4 slices prosciutto
2 tablespoons flour
1 (28 ounce) can crushed tomatoes
2 cups chicken broth
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 bay leaf
2 tablespoons sugar
1 cup fat-free half-and-half or 1 cup milk
salt and pepper

Steps:

In a large pot, melt butter. Add onion, garlic, carrot and red pepper and cook 3 to 5 minutes, until vegetables are softened and proscuitto is crisp.
Stir in flour and cook an additional 1 to 2 minutes.
Add canned tomatoes, broth, tomato paste, spices and sugar. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove and discard bay leaf.
In a food processor or blender, in batches, puree soup (optional.) Return to saucepan and stir in half-and-half. Season with salt and pepper to taste and heat an additional 3 to 5 minutes.
Serve.

Nutrition Facts : Calories 210.7, Fat 5.2, SaturatedFat 2.6, Cholesterol 10.7, Sodium 791.1, Carbohydrate 35.9, Fiber 5.4, Sugar 12.6, Protein 8.6

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