I am SUCH a fan of tomato soup since making it myself. As a kid I hated it because I had only had it from the can and that stuff is terrible.
I like this recipe, though I usually make a spicy/blue cheese one that isn't so kid-friendly.
- 1 tbsp butter
- 1 medium onion
- 1 cup chopped carrots
- 1 celery stalk
- 3 cloves garlic
- 30 oz fresh plum tomatoes, peeled (can use 28 oz can of San Marzano tomatoes w juice)
- 32 oz fat free chicken broth, canned or homemade
- 3 sprigs parsley
- 10 basil leaves
- 2 bay leaves
- 2 tbsp Greek yogurt
- Parmigiano Reggiano for serving (optional)
Chop onions, carrots, celery and garlic using a mini food processor or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.
Using a string, tie herbs together and drop into the soup. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.
Remove herbs and discard, add yogurt and blend with an until smooth.
Ladle into bowls and top with freshly grated cheese and fresh basil.
Makes 8 cups.