Chunky Tomato Soup
This soup is a brilliant because it's so easy. The crostini and pistou are optional, but try them and I guarantee youl'll want to add them every time.
- Preparing Time: 5 minutes
- Total Time: 40 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- salt to taste
- 1 large onion chopped
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 3 large carrots peeled and chopped
- 4 cups chicken broth
- 1 clove garlic chopped
- black pepper to taste
- 1 tablespoon granulated sugar
- 1/4 cup dry sherry
- 3 large celery ribs chopped
- 3 sprigs thyme
- 2 cans (14.5 oz) diced tomatoes
- Carbohydrate 13.5719933326419 g
- Cholesterol 937.181715754806 mg
- Fat 194.581077162197 g
- Fiber 1.90222502204776 g
- Protein 229.340766463449 g
- Saturated Fat 57.461139469463 g
- Serving Size 1 1 Serving (1349g)
- Sodium 1069.18080689815 mg
- Sugar 11.6697683105942 g
- Trans Fat 16.2828549591742 g
- Calories 2795 calories
1. In a large pot set over medium heat, heat butter and olive oil. Add onions, carrots, and celery and cook until vegetables begin to soften, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour sherry over veggies, scraping up any brown bits on the bottom of the pan. Stir in tomatoes, sugar, broth and thyme. 2. Turn heat to high and bring to boil, then reduce heat to medium and gently simmer 25 to 30 minutes. (Vegetables should be tender but still have some crunch). Season with salt and pepper and serve. Makes 4 servings, each serving: 234 cal, 14 g fat, 4 g protein, 24 g carb.
