Lightened up Tomato Soup. Rich and creamy, perfect for a cold day.
2 T olive oil
2 T butter
1 medium sweet yellow onion, chopped
1 shallot, chopped
3 cloves garlic, chopped
1/4 fennel bulb, chopped, outer layer removed
1 medium carrot, trimmed, peeled and chopped
1 thyme sprig
28 oz can crushed San Marzano tomatoes
1 T tomato paste
2 T cooking sherry
3 1/2 C chicken stock
1 tsp sugar
1/2 tsp kosher salt
about 6 T chiffonnade basil
Disclaimer- the soup is 100 calories of amazing WITHOUT the goat cheese/yogurt cream. The cream only adds a few more especially of you use fat free yogurt.
Heat butter and olive oil in a dutch oven or large pot over medium heat
Saute onion, carrot and fennel with a pinch of kosher salt 8-10 minutes
Add shallots and garlic and cook another 5 minutes.
Add tomato paste and 1 T of the sherry and stir to loosen the paste.
Cook one minute
Add chicken stock, tomatoes, thyme sprig, salt and sugar
Bring to a boil and then simmer for 25 minutes.
Remove from heat and discard thyme sprig.
Allow to cool about 20 minutes.
Puree with immersion blender or in batches in a regular blender. (see notes in post)
If using blender-pour pureed soup in a large bowl until it is all pureed. Then pour it all back into the pot
Stir in other 1 T of cooking sherry.
Serve with chiffonade basil and/or the Goat Cheese Yogurt.
For the Goat Cheese Yogurt
1/2 C fat free plain Greek Yogurt - I like Chobani
1/4 C crumbled goat cheese
1/4 C parmesan
fresh ground pepper