Recipe Details
Ingredients
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1tablespoonextra-virgin olive oil
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2onions, sliced
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2clovesgarlic cloves, smashed and peeled, or more to taste
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2(28 ounce) cansItalian-style plum tomatoes, drained
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4cupsvegetable broth
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1(28 ounce) jartomato sauce
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6sprigsflat-leaf parsley
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1teaspoonsalt
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1teaspoonwhite sugar
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2cupshalf-and-half
Cooking Directions
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Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
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Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
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Puree the soup using an immersion blender.
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Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.
Cook’s Notes:
You can use a food processor to puree soup. Work in batches. Be careful as soup will be hot.
Substitute chicken broth for the vegetable broth if preferred.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories199 | |
| % Daily Value * | |
| Total Fat 10g |
12% |
| Saturated Fat 5g |
24% |
| Cholesterol 22mg |
7% |
| Sodium 1353mg |
59% |
| Total Carbohydrate 26g |
9% |
| Dietary Fiber 6g |
20% |
| Total Sugars 13g |
|
| Protein 6g |
13% |
| Vitamin C 58mg |
64% |
| Calcium 191mg |
15% |
| Iron 5mg |
26% |
| Potassium 974mg |
21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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