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| INGREDIENTS |
| 4 tbsp |
unsalted butter |
| 1 |
large sweet onion, chopped |
| 1 |
carrot, chopped |
| 1 |
stalk celery, chopped |
| 4 |
cloves garlic, finely chopped |
| 4 tbsp |
all-purpose flour |
| 4 1/2 c |
low-sodium chicken broth |
| 1 |
28 oz. can whole, peeled tomatoes |
| 3 |
parsley sprigs |
| 3 |
fresh thyme sprigs |
| 1 |
bay leaf |
| 1 c |
fat-free, half and half |
| |
freshly ground black pepper |
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|
| RECIPE |
- Heat the butter in a large soup pot over medium high heat.
- Lower the heat to medium. Add the onion, carrots, celery, and garlic. Cook covered and stir occasionally until soft and fragrant; about 8 minutes.
- Stir in the flour and cook. Stir for 3 minutes.
- Whisk in the broth slowly to avoid lumps, then crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly.
- Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.
- Remove and discard the herb bundle.
- Working in batches, transfer the mixture to a blender and purée until smooth.
- Return to the pot and reheat over medium heat.
- Whisk in the heavy cream. Add pepper to taste.
- Divide among warm soup bowls and serve immediately.
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| SERVING SUGGESTION |
SERVING SIZE:
1 1/2 cups
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
250 |
|
| Total Fat |
10 g |
|
| Sodium |
376 mg |
|
| Total Carbohydrates |
28 g |
|
| Fiber |
4 g |
|
| Protein |
11 g |
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