Tomato Soup Creamy

By dashy_65

Ingredients

• 1 T. olive oil
• 1 large onion, chopped
• 1 1/2 t. Italian seasoning
• 2 (28 oz) cans crushed tomatoes
• 1 t. baking soda
• 2 C. chicken broth
• 1 12 oz can evaporated milk (whole or 2%)

Details

Servings 8

Preparation

Step 1

Heat oil in Dutch oven over medium high heat. Add onion; saute until tender, 5 to 7 mins. Stir in Italian seasoning; cook until fragrant, less than a minute. Add tomatoes and baking soda, the chicken broth; bring to a simmer. Reduce heat to low and simmer, partially covered, to blend flavors, about 10 mins.

Working in batches, pour soup into food processor. Flip off small cover and cover with kitchen towel. Process until creamy smooth, 30 secs. to a minute. Return soup to pot, stir in milk and heat to simmer, seasoning with salt and pepper if needed. Soup can be refrigerated up to 3 days before serving.

Note: Do not boil soup after milk is added because it will curdle.

136 cal, 8g protein, 3g fat, 21g carb, 4g fiber, 536mg sodium