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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This tangy tomato soup is flavorful and creamy without any cream. Top with some homemade whole-wheat croûtons for added texture. Ingredients:
1 teaspoon olive oil |
1 yellow onion, chopped |
2 carrots, chopped |
2 stalks celery, chopped |
1 green apple, peeled, cored, and chopped |
1 teaspoon salt |
fresh ground pepper |
2 lbs diced tomatoes, fresh or canned |
1 cup white beans |
1/2 cup dry sherry |
1 cup low-fat chicken broth |
1 cup water |
Directions:
1. Saute the onion, carrots, celery, and green apple in olive oil in a large pot over medium heat until onions translucent and carrots tender. Season with salt and pepper.
2. Add tomatoes, beans, sherry, chicken broth, and water. Bring to a boil and simmer for 10 minutes. Taste for flavor and add more salt or sherry if desired.
3. Using a hand blender, puree soup until smooth.
4. Taste for seasoning and adjust thickness by adding water if desired. (Can also use stand blender but make sure to cool soup first so it does not explode in blender.).
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