Creamy Tomato Soup With Popcorn
1 tablespoon extra-virgin olive oil
1 small onion, chopped (at least ½ cup)
1 clove garlic, minced
Two 14.5-ounce cans no-salt-added diced tomatoes, plus their juices
2 tablespoons tomato paste
2 cups low-sodium chicken broth or vegetable broth
½ cup whole milk (see note)
2 teaspoons honey (see note)
½ teaspoon salt
Pinch freshly ground white pepper
2 cups plain or cheddar popcorn (popped)
Heat the oil in a large soup pot over medium heat. Once the oil shimmers, add the onion and cook for about 4 minutes, stirring occasionally, until softened and translucent.
Stir in the garlic; cook for about a minute, until fragrant. Add the tomatoes and their juices, the tomato paste and broth; increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and cook for 15 minutes, stirring occasionally.
Stir in the milk, honey, salt and pepper, then remove from the heat. Use an immersion (stick) blender to puree until smooth, or allow the soup mixture to cool slightly before pureeing in batches in a blender.
Garnish each portion with the popcorn just before serving.
Serves 4 (makes about 6 cups)
Nutrition per serving (using cheddar popcorn): 160 calories, 5 g protein, 21 g carbohydrates, 6 g fat, 2 g saturated fat, 5 mg cholesterol, 400 mg sodium, 3 g dietary fiber, 13 g sugar
Notes: Agave may be substituted for the honey. Whole milk mellows the acidity of the tomatoes and makes everything more luscious, but you could use low-fat milk, almond milk or oat milk. The soup can be refrigerated (without the popcorn) for up to 4 days.
From nutritionist and cookbook author Ellie Krieger.