As a child, tomato soup was a favorite during cold and flu season- seemingly chasing away the sniffles. As an adult, this time-honored favorite has become a heart warming tradition. This simple recipe brings together crushed tomatoes, sauteed garlic and onions in to a velvety smooth creamy tomato soup for around .50 per person and is so easy to prepare, you’ll wonder why you ever purchased canned soup at all!
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, chopped
2 tablespoons all-purpose flour
1 28-oz. can crushed tomatoes, NOT Drained
1 1/2 cups low-sodium chicken broth
1/2 cup heavy cream, warmed (*purchase on sale!)
Salt and pepper
Heat the oil over medium high heat in a medium saucepan, then add the onion and saute until translucent, (about 3-5 minutes). Add the garlic and continue to saute about 1 minute, until the garlic is very fragrant, stir in the flour, stirring well until it forms a slight ball, about a minute.
Add the crushed tomatoes, juice and all and broth, stirring constantly until thickened. Remove from heat and carefully pour the soup in a blender (you’ll need to do this in batches) blend until smooth pour into a large bowl or saucepan. Once all of the soup has been pureed smooth, transfer it back into the sauce pan and add the heavy cream, cook over low heat for about 4 minutes to incorporate the cream, but be sure not to boil.
Serve with Grilled Cheese Sandwich Triangles
2 tablespoons olive oil .06
1 onion, chopped ..18
1 clove garlic, chopped .05
2 tablespoons all-purpose flour .02
1 28-oz. can crushed tomatoes, NOT Drained .99
1 1/2 cups low-sodium chicken broth .20
1/2 cup heavy cream, warmed (*purchase on sale!) .75
= $2.25 serves 6 = .37 Per Person
© Can Stock Photo Inc. / Francesco83