Creamy Tomato Soup
Ingredients
Yield: 6 servings
1 cup diced onion
1 cup diced carrot
cups diced sweet potato
14 ounces canned whole tomatoes, low or no salt added
5 tablespoons tomato paste, low or no salt added
4 cups vegetable broth, low or no salt added
½ teaspoon dried basil, divided
½ teaspoon kosher salt, divided
¼ teaspoon garlic powder
⅛ teaspoon red pepper flakes, optional
½ cup milk (almond, cow's, soy, etc)
4 slices whole wheat bread
½ tablespoon extra virgin olive oil
¼ cup fresh basil leaves
Nutrition information
Serving size: 1/3 cups soup and 1/6 of croutons
Calories: 194
Total Fat: 3.4 g
Saturated Fat: 0.5 g
Monounsaturated Fat: 1.3 g
Polyunsaturated Fat: 1.3 g
Sodium: 372 mg
Total Carbohydrate: 37 g
Dietary Fiber: 6.3 g
Sugars: 8.9 g
Protein: 5.6 g
Source: Spectrum Health
Instructions
1. Heat oven to 350 degrees and line a baking sheet with parchment paper.
2. Add onion, carrot, sweet potato, tomatoes, tomato paste, vegetable broth, ¼ teaspoon dried basil, ¼ teaspoon salt, garlic powder and red pepper flakes to a large pot, bring to a boil.
3. Once boiling reduce heat to medium low and cover. Cook for 30 to 40 minutes until potatoes and carrots are very soft.
4. Blend with a stick blender or in batches in a blender.
5. Put soup back in pot and stir in milk, keep on low heat until ready to serve.
6. Meanwhile, cut bread into large cubes, toss with olive oil, ¼ teaspoon dried basil and ¼ teaspoon salt.
7. Place bread cubes onto lined baking sheet. Bake for 10 to 12 minutes or until golden brown.
8. Top soup with croutons and torn fresh basil leaves.