Recipe of the Week – Old-Fashioned Tomato Soup

Submitted by Dave Hutchins

Yield: Makes 8 to 10 servings


1 Tablespoon Butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can diced tomatoes, (28-ounces)
1 Tablespoon Sugar
1 teaspoon dried thyme
1/8 teaspoon ground mace
Pinch of cayenne pepper
1/2 cup fat-free half-and-half cream
Sea Salt and freshly ground black pepper
3 Tablespoons snipped dill, for garnish (optional)


Melt the butter in a small Dutch oven over medium-high heat.

Saute the onion until translucent, 4 minutes.

Add the garlic and saute until the onions are golden, 5 to 6 minutes.

Add the tomatoes with their juices, the sugar, thyme, mace and cayenne.

Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.

Let the soup sit 20 minutes, uncovered. Transfer it to a blender (or use an immersion blender) and reduce the mixture to a puree, either pulpy or completely smooth, as desired. Blend in the half-and-half. Season the soup to taste with salt and pepper.

Serve the soup hot, sprinkling one-fourth of the dill over each bowl, if using.

Nutritional Information Per Serving:

Calories: 105; Protein: 3 g; Fat: 3 g; Sodium: 586 mg; Dietary Fiber: 0.5 g ; Carbohydrates: 18 g;
Exchanges: 1 Reduced-Fat Milk, 1 Vegetable

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