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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 159.9
  • Total Fat: 10.0 g
  • Cholesterol: 11.9 mg
  • Sodium: 247.1 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.4 g

View full nutritional breakdown of Lap-band Friendly: Fire Roasted Tomato Soup calories by ingredient
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Lap-band Friendly: Fire Roasted Tomato Soup

Submitted by: SUBPOPTART

Introduction

Cook tomato over an open flame to get the smokey taste. Use fresh chorizo if you can find it, otherwise omit it from the recipe. You can purchase frozen roasted corn if you don't want to roast the corn yourself. Cook tomato over an open flame to get the smokey taste. Use fresh chorizo if you can find it, otherwise omit it from the recipe. You can purchase frozen roasted corn if you don't want to roast the corn yourself.
Number of Servings: 10

Ingredients

    3 pounds tomatoes
    1 ounce chicken chorizo
    1 chile poblano, seeded and diced
    1/2 medium onion, diced
    1/4 teaspoon oregano
    1 large clove garlic, diced
    1 1/2 cups chicken broth or stock
    1 cup whipping cream
    Salt
    White pepper
    Cayenne pepper
    1/2 cup roasted corn kernels
    Cilantro sprigs

    Crema Fresca
    2/3 cup sour cream
    1/3 cup half-and-half

    Avocado Sauce
    1 large Haas avocado, peeled and diced
    1 tablespoon pickled jalapeno juice
    1 tablespoon minced cilantro
    1 green onion, chopped
    1 Serrano chile, chopped
    1 clove garlic, diced
    Salt
    1/4 cup water, about

Directions

Burn tomatoes and corn over charcoal grill or under the broiler in your oven. Put into a plastic bag, seal and let cool.

crumble chorizo and cook in large saucepan. Add chile, onion, oregano and garlic and sauté until onion is transparent. Add unpeeled tomatoes and chicken broth. Bring to boil. Simmer 10 to 15 minutes. Add cream, salt, white pepper and cayenne.

Puree soup in batches in blender until smooth. Return to pot. Add corn and stir to heat. Ladle into heated bowls. Using separate squeeze bottles, drizzle Crema Fresca and Avocado Sauce over soup.

Crema Fresca: In bowl mix sour cream and half and half thoroughly. Pour into squeeze bottles or place in a ziploc bag and clip corner

Avocado Sauce: Place avocado, jalapeno juice, cilantro, onion, Serrano chile, garlic, salt and water in blender container and blend until thick liquid that can be squeezed from bottle is formed. Add more water, if necessary.

Number of Servings: 10

Recipe submitted by SparkPeople user SUBPOPTART.





TAGS:  Vegetarian Meals |

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