Homemade Creamy-Chunky Tomato Soup

17 Sep Homemade Creamy-Chunky Tomato Soup

Homemade Creamy-Chunky Tomato Soup

Tasty homemade creamy-chunky tomato soup

  • 28 oz. Red Gold diced tomatoes
  • 3 T. butter
  • 4 T. olive oil
  • 1/3 c. finely diced carrots
  • 1/3 c. finely diced celery
  • 1 small yellow onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 c. low sodium vegetable or low sodium chicken broth
  • 1 bay leaf
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried basil
  • 1 c. heavy cream
  1. Preheat oven to 450°F.
  2. Drain tomatoes and reserve the juice.
  3. Place tomatoes on large sheet pan covered with foil, spray the foil with cooking spray.
  4. Sprinkle the tomatoes with onion powder, garlic powder, basil and 2 tablespoons of olive oil.
  5. Put in oven for 10-15 minutes to caramelize. Stir several times to keep tomatoes from burning.
  6. Heat a large sauce pan over medium-high heat and add butter, 1 tablespoon olive oil, celery, carrots, onions, and garlic.
  7. Cover and cook for 10-15 minutes or until slightly tender. Stir occasionally.
  8. Add tomatoes, vegetable broth, juice from canned tomatoes and bay leaf.
  9. Cover and reduce heat to low. Simmer for 15-20 minutes until vegetables are cooked.
  10. Remove from heat and add heavy cream, stir.
  11. Return to heat and cook until thoroughly heated.

Soup will be chunky. If you prefer smooth soup, place soup in a blender and pulse to puree.
Potassium: 379
Phosphorus: 60

Adapted from Homemade