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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 199.9
  • Total Fat: 10.1 g
  • Cholesterol: 29.2 mg
  • Sodium: 1,211.2 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 3.4 g
  • Protein: 5.7 g

View full nutritional breakdown of Cream of Tomato Soup II calories by ingredient
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Cream of Tomato Soup II

Submitted by: ALAGUE

Introduction

From Mollie Katzen's Enchanted Broccoli Forest. Got it from Turtlemom001 on BBC CFYF. From Mollie Katzen's Enchanted Broccoli Forest. Got it from Turtlemom001 on BBC CFYF.
Number of Servings: 4

Ingredients

    1 T Butter
    1 ½ Cups chopped onion
    1 Large clove crushed garlic
    ½ tsp salt
    ½ tsp dried rosemary
    ½ tsp dried basil
    freshly-ground black pepper
    3 ½ cups cooked tomatoes
    3 T dry sherry
    ¼ tsp honey
    4 oz. cream cheese
    fresh parsley

Directions

1. In a saucepan or kettle, cook the onions and garlic in the butter with the salt until the onions are soft and translucent. Add the herbs and pepper, and sauté a few minutes more.
2. Add tomatoes, sherry and honey. Cover and simmer 30-40 min.
(Note: the purpose of the honey in this recipe is to neutralize the acidity of the tomatoes.)
3. Cut the cream cheese into small cubes and add these to the hot soup. Continue cooking and stir until smooth (the cheese will take a little while to melt thououghly).
4. Serve topped with freshly-chopped parsley.

Number of Servings: 4

Recipe submitted by SparkPeople user ALAGUE.






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