Yummy Tomato soup

Yummy Fall Tomato Soup

Since the fall season has begun I've been addicted to Panera's Tomato Soup. I wanted to make something equally as yummy for home and I think this recipe is spot on. Plus, this recipe doesn't have HFCS as the Panera version does. It's super easy and fast. I made this batch with Vegetable broth and I embellished it a bit with a tad of half & half just to give it some body. That's your call. I also toasted one piece of Ezekiel bread in the toaster oven and cut it into croutons. YUM Yummy Tomato Soup 　serves 4 1 tbsp olive oil one table spoon minced garlic 1/4 tsp chili flakes 3 small cans diced fire roasted tomatos 3 cups of chicken or vegetable broth 1 tsp basil flakes 1. Heat a large soup pot to medium heat. Add Olive oil, garlic and chili flakes. Cook for one minute. Add tomatoes, basil and broth. Bring to a boil. 2. Puree with your Imersion blender or blend it on low speed in your blender. 3. Optional: 1/8 cup of half/half to the pot. Per serving (without cream): Calories: 103 protein: 5 grams Carbs: 20 grams Fat: 3 grams Fiber: 5 grams sugar: 14 grams, sodium 710 mg Per serving (with cream): Calories: 143 protein: 6 grams Carbs: 20 grams Fat: 5 grams Fiber: 5 grams Sugar: 15 grams Sodium 725 mg Enjoy!