Soup for Fall - Delicious and Easy!

Tomatoes are completely underrated. These nightshades have zero cholesterol, are rich in anti-oxidants and contain about 20% of your daily Vitamin C. This year I grew tomatoes in my garden but made this recipe before the harvest, so used canned tomatoes. I always recommend using fresh, organic foods when possible. Feel free to substitute fresh, stewed tomatoes (remove seeds and skins) for the canned tomatoes.

This is a recipe from my mom and I've altered it to make it somewhat healthier. The original recipe calls for - gulp - 3/4 cup of butter! In this version I used Brummel & Brown® yogurt spread, but you can use real butter if you want or another type of butter substitute. I also didn't use as much olive oil as it called for, or as much flour. Hands down this is one of my favorite soups of all time, plus it's super easy and quick. It freezes well even with the dairy in it. Every time I make this, I get asked for the recipe!

Ingredients

3 T. butter, margarine or butter substitute
3 T. plain flour
1 T. olive oil
1 lg. onion, chopped
1 clove of garlic, minced or pressed
1/2 tsp fresh thyme (if using dried then 1 tsp)
1 tsp fresh basil (if using dried them 2 tsp)
3/4 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
2 - 14.5 oz cans of Italian tomatoes, diced
3 1/2 C. chicken broth
1/3 C. Fat Free Half and Half (or heavy cream if you're feeling reckless)

 

Directions

1. In large soup pot, sauté the onion, then add in butter and flour (make a roux of sorts)

2. Dump in everything else - chicken broth, tomatoes, seasonings - but NO half and half yet. Bring to a boil then let simmer about 10 minutes.

3. Remove from heat. Once the soup is not bubbling, add in the half and half or cream.

4. Puree in food processor or use immersion blender.

Makes 8 servings.


~Laura O., Maggie Bags