Fresh, canned and sundried tomatoes plus a few simple ingredients come together to create this soup that’s smooth and full of flavor.
Two 14 ounce cans of crushed tomatoes
Two 14 ounce cans of chicken or vegetable broth (*use a gluten-free brand such as Progresso Natural if you are on a gluten-free diet)
1 1/3 cup diced fresh tomatoes
2 tablespoons sun-dried tomatoes
2/3 cups diced onion or shallots
4 tablespoons chopped fresh basil
1 teaspoon garlic powder
1 teaspoon dried oregano
½ cup fat free half and half (*use a gluten-free brand such as Darigold if you are on a gluten-free diet)
1 teaspoon olive oil
Add the teaspoon olive to a large pot, throw in the shallots, (or onion), fresh tomatoes, sundried tomatoes, oregano and garlic powder and sauté for a few minutes on medium heat until soft. Add the broth, canned tomatoes and simmer for 5-10 minutes. . Remove the tomato broth mixture from heat, let cool a bit and add the fresh basil. Carefully transfer the soup into a blender. If you have a smaller blender only add one fourth to half of the mixture at a time (you can put the other half in a large bowl until ready to blend). Blend on low speed for about a minute, until a smooth consistency is reached.
A note about blending hot liquids: In order to be safe, it is recommended when you blend hot liquids that you never fill the jar more than half full, that you put the lid on and then cover it with a dry towel and hold it down by hand. Or instead, cover with the top, but leave out the center plastic covering, place a kitchen towel on top which will allow air to escape more gently Also, use as slow a speed as possible. NEVER blend hot liquids fully covered and at high-initial speed...you're just inviting burns as the hot liquid quickly blends, heats up the air above it, and causes an explosion through the blender top
Put the blended mixture back in the saucepan and warm on low heat stirring frequently (to prevent the thick soup from spattering.) Add the fat free half and half and simmer for 5 minutes on low heat until uniformly heated.
Makes 10 cups, 10 servings
Serving size: 1 cup Calories 45 Protein 2 g Carb 9 g Fiber 1g Sugars 4 g Fat < 1g Saturated fat <1g Sodium 520 mg