- Prep Time : 5 minutes
- Cook Time : 15 minutes
- Olive Oil - 2 Tablespoons
- Minced Onion - 1 medium
- Minced Garlic - 2 Tablespoons
- Chili Powder - 1/4 teaspoon
- Bay Leaf - 1 whole dried leaf
- Diced or whole peeled tomatoes - 28 ounces (2 cans or 1 quart of homemade canned tomatoes)
- Light Brown Sugar - 1 Tablespoon
- Whole Wheat Bread - 3 slices
- Chicken Broth - 2 cups
- salt and pepper - to taste
I love how fast this recipe is! Have your ingredients on hand and ready to go so you're ready when you need them.
Heat a large dutch oven or stock pot to medium heat and add the olive oil. Once the oil starts to shimmer add the garlic, onions, chili powder and bay leaf. Cook for about 5 minutes to soften the onion.
Meanwhile, cut your bread into 1 inch cubes.
TIP: My kids don't like the ends of the bread loaves so I use those in this soup.
Once the onions have softened, add the tomatoes with their juice. Use a potato masher or a sturdy wooden spoon to mash the tomatoes down to less than 2 inches (this will make it easier to blend or puree later).
Add the brown sugar and bread and let simmer for about 5 minutes stirring occasionally until the bread starts to disolve.
Discard the bay leaf.
In a blender or with an emulsifier blend the soup in small batches. Use a larger bowl to pour the blended soup into. Once complete, pour all of the blended soup back into the stock pot or dutch oven. Stir in the broth and re-heat on low if necessary. Season with salt and pepper.
This recipe serves 6 and is Weight Watchers PointsPlus 4 per serving (About 1 1/2 cups)!
My family loves the taste of homemade tomato soup and especially as the weather starts to cool down. I love this recipe because it is a healthy version and doesn’t have any cream in it. It’s easy to make and the kids love it… the perfect combination! I also love that I always have the ingredients needed on hand.
Pair this soup with Buttermilk Biscuits and you’ve got yourself a delicious meal!