Cream of Tomato Soup

Cream of Tomato Soup

In this simple weeknight soup, cayenne pepper adds a kick of spiciness to a comfort classic.


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Developed by Marcy Gaston

Ingredients

  • 2 teaspoons olive oil
  • 1 medium carrot, diced small
  • ⅓ cup red onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon tomato paste
  • 1 14½-ounce can no-salt-added whole peeled tomatoes
  • 1 cup low-sodium chicken or vegetable broth
  • ¼ cup half-and-half
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Pinch of cayenne pepper, optional

Directions

  1. Heat oil in a medium pot over medium heat. Add carrots and onions, and sauté for about 3 to 4 minutes or until onions become translucent.
  2. Add garlic and tomato paste, and sauté for 1 to 2 minutes, stirring often.
  3. Add tomatoes and broth. Break tomatoes apart with a wooden spoon. Bring soup to a boil and reduce heat to medium-low. Simmer until carrots are tender, about 25 to 30 minutes.
  4. Puree soup in a blender or with an immersion blender until smooth. Add half-and-half, salt, black pepper and cayenne pepper (optional), and stir. Adjust seasonings to taste. Serves 2.

Nutrition Information

SERVING SIZE: 1½ cups

CALORIES 158; TOTAL FAT 9g; SAT. FAT 3g; CHOL. 11mg; SODIUM 677mg; CARB. 16g; FIBER 5g; SUGARS 8g; PROTEIN 6g; POTASSIUM 690mg; PHOSPHORUS 121mg

Marcy Gaston, MS, RD, CD
Marcy Gaston, MS, RD, CD, is a Food Service and Culinary Arts Instructor in the Hospitality Management Program at Montana State University. While earning her master’s degree in Sustainable Food Systems from Montana State University in 2014, she collaborated on many projects including a community food truck, which sold affordable fresh produce to low-income residents in Bozeman. Marcy writes many recipes, many of which are on her blog, Cooking Sustainably. Her blog also covers issues pertaining nutrition and sustainability. In her spare time, she enjoys spending time with her family, cooking, baking, gardening and watching movies.