“This has to be the best tomato soup recipe ever," writes Cindy Reynolds of Decatur, Illinois. "I serve it, or variations of it, at least once a week due to popular demand. It’s often the ‘first course’ for company.”
Featured In: 30 Soup Recipes to Make This Winter
- 1 large onion, chopped
- 8 fresh baby carrots, sliced
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (28 ounces) diced tomatoes, undrained
- 1/2 teaspoon sugar
- 1/8 teaspoon pepper
- Dash salt
- 1/2 cup refrigerated nondairy creamer
- 1/4 teaspoon vanilla extract
- 2 tablespoons minced fresh basil
- In a large saucepan, saute onion and carrots in oil until tender.
- Stir in flour until blended; gradually add broth. Stir in the tomatoes, sugar, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly.
- Transfer to a blender. Cover and process until smooth. Return to the pan; stir in creamer and vanilla. Heat through (do not boil). Garnish with basil. Yield: 4 servings.
Originally published as Rich 'n' Savory Tomato Soup in Healthy Cooking June/July 2008, p57
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