After such a long hot summer, fall is a welcome relief! With fall, come the cravings for great fall foods: pumpkin and apple dishes, warm chewy breads, and thick soups. Two of my favorites are leftover from grade school: beef vegetable soup with peanut butter sandwiches and creamy tomato soup with grilled American cheese sandwiches.
Campbell's or Progresso? I could do that but for just a little bit more time I can have creamy tomato soup from my pantry that still has tomato-y goodness but with a much more complex herby fresh taste I yearn for as an adult.
Creamy Tomato Soup
Recipe by Glenna Anderson Muse
- 2 14.5 oz cans Diced Tomatoes
- 2 Tbsp olive oil
- 1 clove garlic
- 1/2 cup celery, minced
- 1/4 cup onion, minced
- 1/2 tsp thyme
- t -3 tsp brown sugar (use smallest amount first, increase to taste)
- Salt and Pepper to taste
- 1 cup fat free half & half (or any fat percent of milk--the higher the cream count, the creamier the soup but the lower the cream count the lower the calorie count)
- Optional: 1 cup chicken broth
In dutch oven or heavy bottomed soup pot, saute garlic, celery, and onion in olive oil until onion is translucent.
Add tomatoes, thyme, and brown sugar (to soften the acidity in the tomatoes, not to sweeten). Bring to a boil. Turn down and simmer for 30 minutes.
Stir in cream. Add salt and pepper to taste.
Cream together with stick blender (or can leave chunky). I like the texture of partially blended, so a little creamy and a little chunky.
Makes 5 cups.
Nutrition per cup: Calories: 66; Protein: 3; Carbs: 9.6; Fat: 2.9; Fiber: 2; Weight Watchers Points: 1 plus 1 serving good fat.