Soup's On!

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To help break the winter doldrums, my neighbor ladies and I got together for a soup exchange over the weekend–and we had a ton of fun! Not only did I get to try an array of delicious soups, but I now have six quarts of different varieties stocked in my freezer--and the recipes, too. I love soup and make it frequently for a quick lunch or dinner. Soup can be nutritious but it can be high in sodium, too, so opt for lower sodium varieties of ingredients like canned beans, canned tomatoes and broth when possible. Our Sodium Smart SimpleNutrition tag can help you easily spot these options in the aisles.

Although there were many favorites from my get-together, one standout was my neighbor Mary’s tomato soup:

Ingredients:

3 pounds Roma tomatoes, cut in half lengthwise

6 cloves garlic, peeled

4 tablespoons olive oil, divided

2 medium onions, chopped

1⁄2 teaspoon red pepper flakes

4 cups Safeway Fat-Free Unsalted Chicken Cooking Stock

3 cups O Organics Fresh Basil

1 teaspoon O Organics Fresh Thyme

1 (28-ounce) can Pantry Essentials Whole Peeled Tomatoes

Directions:

Preheat oven to 400° F. In a large bowl, toss together tomatoes, garlic cloves and 3 tablespoons of olive oil. Spread out evenly on a baking sheet and roast for about an hour.

In a large stockpot over medium heat, heat remaining tablespoon of olive oil. Add onions and red pepper flakes; sauté until onions are soft. Add stock, basil, thyme, canned tomatoes with juice, and oven-roasted tomatoes and garlic, along with juice drippings from pan. Bring to a boil, then lower heat and simmer about 45 minutes. Use an immersion blender to puree soup, or let soup cool completely, then puree in small batches using a regular blender. Add salt and pepper to taste.

Makes 8 servings Per serving: Calories: 140; Fat: 8g (Saturated Fat: 1 g); Protein: 5 g; Carbohydrates: 17g; Fiber: 4g; Sodium: 65 mg.