Chunky Tomato Soup
Tomato soup is a perennial favorite
Servings: 4
Calories: 419kcal
Ingredients
- 2 tbs vegetable oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 tbs flour
- 1/2 cup milk
- 28 oz petite diced tomatoes 1 large can, don't drain
- 28 oz crushed tomatoes 1 large can, don't drain
- 1 tso dried basil
- 1 tsp dried oregano
- 14 oz chicken stock or vegetable stock
Parmesan Croutons
- 2 cups white bread cubes
- 4 tbs olive oil
- 1/4 cup grated Parmesan cheese
Instructions
- In a large saucepan, heat oil over medium heat. Add onion and garlic; cook until soft. Add flour; cook and stir until moist. Gradually add milk, cooking and stirring about 2 minutes or until smooth and bubbly
- Stir in crushed and petite diced tomatoes, basil, oregano and stock. Cover and cook on medium heat for 15 minutes. Stir frequently and do not allow mixture to boil.
- To make croutons, toss bread cubes with olive oil and grated cheese. Spread onto baking sheet and place into a preheated oven at 350F/180C. Bake until croutons are golden brown, about 10 minutes. Top soup with crouton.
Nutrition
Serving: 1serving | Calories: 419kcal | Carbohydrates: 51g | Protein: 15g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 887mg | Potassium: 1395mg | Fiber: 9g | Sugar: 23g | Vitamin A: 965IU | Vitamin C: 39mg | Calcium: 314mg | Iron: 7mg