Creamy Tomato Soup


Photo: Linda Farnsworth

About

I created this one because the canned variety contain so much sodium and sometimes sugar. This is very fresh and HOMEMADE!

Yield:

8 servings

Added:

December 10, 2009

Creator:

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Ingredients

2 tablespoons olive oil
1 large onion, diced
1/2 teaspoon dried thyme (2 sprigs fresh)
1/2 teaspoon dried basil (4 leaves fresh)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
pound Two 16-ounce cans diced tomatoes, UNDRAINED (2 diced fresh)
3 tablespoons tomato paste
3 tablespoons flour
3 cups chicken broth, divided
1 teaspoon Splenda
1 cup evaporated milk

Preparation

1
In a large saucepan heat oil over medium heat.
2
Add onion and seasonings and cook, stirring occasionally, until onion is tender and golden.
3
Add tomatoes and tomato paste.
4
Stir and simmer for 10 minutes.
5
In a small bowl whisk together the flour and 1/4 cup of the chicken broth.
6
Stir into tomato mixture until well blended.
7
Add the remaining broth. Simmer for 30 minutes, stirring frequently.
8
Puree with an immersion blender until smooth.
9
Add the Splenda and evaporated milk.
10
Heat through.

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