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Creamy Tomato Soup Recipe


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     Creamy Tomato Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   30 minutes

1 tablespoon canola oil
1 1/2 cups chopped onion
1/2 teaspoon ground cumin
3/8 teaspoon kosher salt
1/4 teaspoon hot smoked paprika
4 garlic cloves, minced
1 (14.28-ounce) can chopped unsalted San Marzano tomatoes, undrained
2 cups unsalted chicken stock
1/4 cup half-and-half
2 tablespoons coarsely chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper

1. Heat a medium saucepan over medium heat. Add canola oil to pan; swirl to coat. Add onion, cumin, kosher salt, and paprika to pan; cook 8 minutes, stirring occasionally. Increase the heat to medium-high. Add minced garlic; sauté 1 minute, stirring constantly. Stir in tomatoes and chicken stock; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat; stir in half-and-half. 2. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Top with parsley and freshly ground black pepper.
Amount per serving Calories- 74 Fat- 3.7g Saturated fat- 0.9g Sodium- 177mg

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