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Creamy Tomato Soup with Italian Flavors

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tomato soup

Creamy Tomato Soup with Italian Flavors
 
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Serves: Makes 10 cups serving 8 to 10
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1½ tablespoons Italian seasonings
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 teaspoon baking soda
  • 2 cups chicken broth
  • 1 can (12 ounces) evaporated milk
  • Salt and ground black pepper
Instructions
  1. Heat oil in a Dutch oven over medium-high. Add onion; sauté until tender, 5 to 7 minutes. Stir in Italian seasonings; cook until fragrant, less than a minute. Add tomatoes and baking soda, then chicken broth; bring to a simmer. Reduce heat to low and simmer, partially covered, to blend flavors, about 10 minutes.
  2. Working in batches, pour soup into a blender; puree, making sure to vent blender by removing pop-out center, and draping a kitchen towel over the top, until creamy smooth, 30 seconds to a minute. Return soup to pot, stir in milk, and heat to simmer, seasoning with salt and pepper to taste. (Can be refrigerated up to 3 days; return to simmer) Ladle into bowls and serve.

 

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

2 Comments

  2. Lauren S says

    Just made this tonight for dinner and it was excellent! Only used half the milk and blended the first half well and the second half just a little to leave some small chunks (used one can of puree and one can of diced). Wow, hard to believe it was so lowfat. Great recipe Pam!

    Reply

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