Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
4
Low
Nutrition per serving
Calories78 kcal (4%)
Total Fat4.1 g (6%)
Carbs9.4 g (4%)
Sugars5.1 g (6%)
Protein2 g (4%)
Sodium691.4 mg (35%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Combine tomatoes, chicken broth, garlic cloves, and a large slice of onion in a stockpot over medium heat. Bring to a boil, and gently simmer for about 20 minutes to blend flavors.
Step 2
Remove from heat and run the mixture through Ninja Chef blender on soup mode.
Step 3
Melt butter over medium heat in the now empty stockpot. Stir in flour to make a roux by cooking, whisking constantly, until mixture turns medium brown.
Step 4
Gradually whisk in a bit of the tomato mixture to prevent lumps from forming, then stir in the rest.
Step 5
If lumps of flour exist run through the Ninja blender again.
Step 6
Season with sugar and salt to taste.
Step 7
Top with fresh chopped Basil and Shredded, Mozzarella cheese, optional.
Serve hot and enjoy!
Step 8
How to Store Tomato Soup
Step 9
Store (completely cooled) tomato soup in an airtight container in the refrigerator for up to four days.
Step 10
How to Freeze Tomato Soup
Step 11
This recipe makes six servings, so if you need to freeze leftovers, that's okay! Simply ladle individual portions of (completely cooled) tomato soup into zip-top bags and squeeze out the excess air. Label and date them, then freeze for up to three months.
Notes
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