This is a lighter copy cat version of the Tomato Soup from Safeway. I found it on the internet. It was revamped by Carol Devenot from Hawaii. I have never had the "real stuff" so I don't know what I am missing. This was very tasty though. Thick and hearty. I had lots of butternut squash left over so I steamed it for a few minutes and then froze it in 2-1/2 cup portions to make more soup later. One 4-1/2 lb squash will make about 4 pots of soup. I used 1 tsp salt and 1/2 tsp pepper. If you have an immersion blender it's alot easier than trasferring the soup to a blender since you can just puree in the pot. This definitely gets better overnight, so if you can, make it a day ahead of time. Serve this with a grilled cheese sandwich and you have a warm, hearty meal!
- 2 tablespoons butter or 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 (28 ounce) canwhole tomatoes with juice
- 1⁄4-1⁄2 cup tomato paste with garlic (I used 1/4 cup)
- 2 cups chicken stock
- 2 -2 1⁄2 cups butternut squash, peeled and diced
- salt and pepper
- 2 tablespoons fresh basil, chopped
- 1⁄2 teaspoon dried thyme
- 1 -1 1⁄4 cup fat-free half-and-half or 1 -1 1⁄4 cup nonfat yogurt
- 3 dashes Tabasco sauce or 3 dashes other hot pepper sauce
- In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden.
- Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender.
- Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls.
- Garnish with sliced basil leaves or minced parsley.