Recipe by William (Uncle Bill) Anatooskin
My DW only ate store bought canned tomato soup which was loaded with sodium. I therefore decided to make a good tomato soup that is tasty and healthy. After my DW tasted it, she commented, "this soup is very, very good". I would like to share it with you.
Top Review by FrenchBunny
This was another one of you terrific soups Uncle Bill !! I did try to make it lower sodium by using unsalted butter and lower sodium chicken broth and only 1tbs of the chicken soup base. I used my immersion blender in the pot. I also added about 3/4 cup of heavy cream to the pot after it was blended. I just wanted it a little creamy and it was really tasty. Not sure what the sodium content would be but it was scrumptious. Thanks Uncle Bill for your recipe.
- 1⁄4 cup butter, divided
- 2 tablespoons extra virgin olive oil
- 3 medium onions, chopped small
- 2 large carrots, peeled and chopped small
- 1 large celery rib, chopped
- 4 large garlic cloves, chopped small
- 1 tablespoon granulated sugar
- 1 teaspoon Hungarian paprika or 1 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 28 ounces diced tomatoes, include liquid
- 2 tablespoons tomato paste
- 4 cups chicken broth or 4 cups vegetable broth
- 5 cups water
- 4 tablespoons chicken soup base (optional)
- 1⁄2 large sweet red pepper, chopped small
- 1⁄2 large green pepper, chopped small
- 4 tablespoons chopped fresh basil
- 1 cup garlic-flavored croutons
- 1⁄4 cup finely chopped fresh parsley
Directions See How It's Made
- In a large cooking pot over medium-high heat, melt 1/2 the butter and add olive oil.
- Add onions and cook until softened and lightly golden brown, about 15 minutes, stirring occasionally.
- Add carrots, celery, garlic, sugar, paprika, chili powder and pepper and cook for 5 minutes, stirring occasionally.
- Stir in tomatoes (including liquid), tomato paste, broth, water, chicken soup base, sweet red pepper, green pepper, basil and remaining butter; bring to boil.
- Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
- In a blender, puree soup in batches until smooth and return to cooking pot.
- Reheat until soup is hot.
- When serving soup, sprinkle some croutons and chopped fresh parsley.
- Refrigerate any unused portions.
- NOTE: Deleting the Chicken Soup Base will reduce the sodium content in the soup.