Cream of Tomato Soup

Name: Cream of Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 1 tablespoon butter; 1 medium onion, diced; 2 garlic cloves, minced; 1 small carrot, peeled and diced; 1/2 red pepper, diced; 4 slices prosciutto; 2 tablespoons flour; 1 (28 ounce) can crushed tomatoes; 2 cups chicken broth; 1 tablespoon tomato paste; 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes; 1 bay leaf; 2 tablespoons sugar; 1 cup fat-free half-and-half or 1 cup milk; salt and pepper

(6)

Recipe by ElleFirebrand

Warm up with a yummy, creamy tomato soup. This recipe is quick and tasty and will beat out soup from a can any day. Perfect with grilled cheese sandwiches.

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READY IN: 45mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon butter
1

medium onion, diced
2

garlic cloves, minced
1

small carrot, peeled and diced
¹⁄₂

red pepper, diced
4

slices prosciutto
2

tablespoons flour
1

(28 ounce) can crushed tomatoes
2

cups chicken broth
1

tablespoon tomato paste
¹⁄₂

teaspoon dried basil
¹⁄₂

teaspoon dried thyme
¹⁄₂

teaspoon dried oregano
¹⁄₂

teaspoon crushed red pepper flakes
1

bay leaf
2

tablespoons sugar
1

cup fat-free half-and-half or 1 cup milk
salt and pepper

DIRECTIONS

In a large pot, melt butter. Add onion, garlic, carrot and red pepper and cook 3 to 5 minutes, until vegetables are softened and proscuitto is crisp.
Stir in flour and cook an additional 1 to 2 minutes.
Add canned tomatoes, broth, tomato paste, spices and sugar. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove and discard bay leaf.
In a food processor or blender, in batches, puree soup (optional.) Return to saucepan and stir in half-and-half. Season with salt and pepper to taste and heat an additional 3 to 5 minutes.
Serve.

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