Creamy Tomato Soup
Tomato soup has never been one of my favorites. That was until I tried a tomato soup that had some chunks of tomato and a little bit of creaminess to offset the tomato base. Creamy Tomato Soup is now one of my favorites and it is incredibly easy to prepare.
Creamy Tomato Soup
Author/Source:
Abbi @ Onceamonthmom.com
Ingredients:
- 28 ounces canned crushed tomatoes
- 15 ounces canned diced tomatoes
- 2 cups vegetable stock
- 1 cups light cream
- 0.5 cups onion, chopped
- 1 Tablespoon olive oil
- 3 teaspoons garlic, minced
- 0.25 cups fresh basil, chopped
In a large soup pot, heat olive oil. Add onion and garlic and cook until fragrant. Add in crushed and diced tomatoes and vegetable stock. Simmer 20 minutes. Slowly mix in light cream and stir in chopped basil. Turn off heat. Serve or proceed to freezing directions.
Freezing Directions:
Once cooled, divide among pint size freezer bags for individual servings. To serve, thaw and reheat.
Servings: 6
Nutritional Information: Serving Size = 1 cup. Calories – 151, Total Fat – 8.6 g, Total Carbohydrates – 15.4 g, Protein – 4.6 g. Dietary Fiber: 5.5 WW Plus Points: 4
**conversion chart image provided by Erik Spiekermann
