Satisfying Tomato Soup
“After craving tomato soup, I decided to make my own. My sister Joan likes it chunky-style, so she doesn’t puree. Serve it with a grilled cheese sandwich.” —Marian Brown, Mississauga, Ontario
Photo: Taste of Home
- 2 teaspoons canola oil
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2 cans diced tomatoes undrained, 14-1/2 ounces each
- 1-1/2 cups water
- 2 teaspoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon coarsely ground pepper
- minced fresh basil optional
- In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender, 2-4 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavours to blend.
- Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with fresh minced basil.
- Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Grilled Cheese Croutons:
- For croutons that won't immediately soak up all the soup, use day-old bread and cook it slower than normal so you end up with a crispy, drier sandwich. Butter one side of two slices of day-old, hearty bread. Place one slice in a skillet over medium-low heat; top with your favourite cheese slices. Top with the second slice, butter side up, and cook until dark golden brown, 4-5 minutes. Flip and cook another 4-5 minutes. Remove and cut into cubes.
1-1/4 cups: 76 calories, 2g fat (0 saturated fat), 0 cholesterol, 627mg sodium, 13g carbohydrate (9g sugars, 4g fibre), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.