Provençale Tomato Soup

Name: Provençale Tomato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
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

Prep Time10 mins
Total Time35 mins
Makes6 servings

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 4g, Carbohydrates 18g, Fat 7g, Fibre 3g, Sodium 775mg.

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

This article was originally published on Feb 20, 2014

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Eshun Mott