Uncle Bill's Tomato and Onion Soup |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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My DW only ate store bought canned tomato soup which was loaded with sodium. I therefore decided to make a good tomato soup that is tasty and healthy. After my DW tasted it, she commented, this soup is very, very good . I would like to share it with you. Ingredients:
1/4 cup butter, divided |
2 tablespoons extra virgin olive oil |
3 medium onions, chopped small |
2 large carrots, peeled and chopped small |
1 large celery rib, chopped |
4 large garlic cloves, chopped small |
1 tablespoon granulated sugar |
1 teaspoon hungarian paprika or 1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
28 ounces diced tomatoes, include liquid |
2 tablespoons tomato paste |
4 cups chicken broth or 4 cups vegetable broth |
5 cups water |
4 tablespoons chicken soup base (optional) |
1/2 large sweet red pepper, chopped small |
1/2 large green pepper, chopped small |
4 tablespoons chopped fresh basil |
1 cup garlic-flavored croutons |
1/4 cup finely chopped fresh parsley |
Directions:
1. In a large cooking pot over medium-high heat, melt 1/2 the butter and add olive oil.
2. Add onions and cook until softened and lightly golden brown, about 15 minutes, stirring occasionally.
3. Add carrots, celery, garlic, sugar, paprika, chili powder and pepper and cook for 5 minutes, stirring occasionally.
4. Stir in tomatoes (including liquid), tomato paste, broth, water, chicken soup base, sweet red pepper, green pepper, basil and remaining butter; bring to boil.
5. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
6. In a blender, puree soup in batches until smooth and return to cooking pot.
7. Reheat until soup is hot.
8. When serving soup, sprinkle some croutons and chopped fresh parsley.
9. Refrigerate any unused portions.
10. NOTE: Deleting the Chicken Soup Base will reduce the sodium content in the soup.
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