Photo by Tom McCorkle for The Washington Post
This soup is fresher-tasting, more nuanced in flavor, less aggressively sweet and lower in sodium than the typical canned kind, and it only requires a bit more effort to get it on the table. Tossing a handful of popcorn on top right before digging in makes for a bowl of soup that is as fun and smile-inducing as it is comforting.
Low-fat milk, or unsweetened almond or oat milk may be substituted. Agave may be substituted for the honey as well.
Make Ahead: The soup can be refrigerated (without the popcorn) for up to 4 days.
1 tablespoon extra-virgin olive oil
1 small onion, chopped (at least 1/2 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
1/2 cup whole milk (see note below)
2 teaspoons honey (see note below)
1/2 teaspoon salt
Pinch freshly ground white pepper
2 cups plain or cheddar popcorn (popped)
* Low-fat milk, or unsweetened almond or oat milk may be substituted.
* Agave may be substituted for the honey as well.
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.
Makes 4 servings
Serving size: 1 1/2 Cups
Per serving: Calories 160; Total Fat 6g; (Sat Fat 2g); Protein 5g; Carb 21g; Fiber 3g; Cholesterol 5mg; Sodium 400mg; Total Sugar 13g