Provençale Tomato Soup

8

PREP TIME

10 min

TOTAL TIME

35 min

Makes

6 servings

Provençale Tomato Soup

Photo: Maya Visnyei

In this Provençale Tomato Soup, a classic winter favourite is refreshed with the addition of new herbs and spices. Serve with our cheesy toasts, too.


Ingredients

  • 3 tbsp olive oil
  • 2 cups chopped onion
  • 1/2 cup chopped carrot
  • 2 tbsp chopped garlic
  • 1 1/2 tsp dried herbes de Provence
  • 1/8 tsp hot-pepper flakes
  • pinch ground allspice
  • 2 796-mL can whole tomatoes , mashed
  • 4 cups sodium-free chicken broth
  • 1 tsp grated orange rind
  • pinch granulated sugar
  • 1 tsp salt
  • 1/4 cup 35% cream , optional
  • 2 tbsp chopped basil
  • tomato salsa , to serve

Instructions

  • Heat olive oil in a large pot over medium. Add onion and carrot and sauté for 4 min or until softened. Add garlic, herbes de Provence, chili flakes and allspice. Sauté for 1 min longer.
  • Add tomatoes, chicken stock, orange rind, sugar and salt and bring to a boil. Cover pot, turn heat to low, and simmer for 20 min or until vegetables are soft and flavours have combined. Add cream (if using) and basil.
  • Purée soup with a hand-held immersion blender (or let cool slightly before puréeing in batches in a blender).

Nutrition (per serving)

  • Calories
  • 145,
  • Protein
  • 4 g,
  • Carbohydrates
  • 18 g,
  • Fat
  • 7 g,
  • Fibre
  • 3 g,
  • Sodium
  • 775 mg.

Originally published in the Today’s Parent March 2014 issue.