- 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
- 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.
- 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.
This sounds like exactly what I’ve been trying to find or create.
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!