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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 132.6
  • Total Fat: 8.4 g
  • Cholesterol: 5.2 mg
  • Sodium: 202.0 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 4.3 g

View full nutritional breakdown of Creamy Deli Tomato Soup calories by ingredient
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Creamy Deli Tomato Soup

Submitted by: COPEKAT

Introduction

Easy and satisfying made from staples I always have in my kitchen.

VARIATIONS:
During the summer use fresh basil and tomatoes and red bell peppers roasted on the grill. Reduce the sugar to 1/2 tsp or eliminate if peppers are really sweet.

For Vegan, use vegetable broth and plain, unsweetened almond milk which reduces calories by 15.

Also good with 1 tsp grated parmesan cheese sprinkled on top, but this isn't in calorie count.
Easy and satisfying made from staples I always have in my kitchen.

VARIATIONS:
During the summer use fresh basil and tomatoes and red bell peppers roasted on the grill. Reduce the sugar to 1/2 tsp or eliminate if peppers are really sweet.

For Vegan, use vegetable broth and plain, unsweetened almond milk which reduces calories by 15.

Also good with 1 tsp grated parmesan cheese sprinkled on top, but this isn't in calorie count.

Number of Servings: 4

Ingredients

    1/2 med. onion, finely chopped
    1 clove garlic, minced
    1/2 TB shallot, minced
    3 TB celery, finely chopped
    2 TB olive oil
    1/2 TB unsalted organic butter
    1/2 TB balsmic vinegar or dry sherry
    1/4 tsp each dried tarragon, basil & thyme
    1 14oz can organic, no -salt added, diced tomatoes
    1/2 cup jarred, organic roasted red peppers, chopped
    2 cups organic, low sodium chicken broth
    1tsp brown sugar or agave syrup
    1/2 cup organic, evaporated skim milk
    black pepper to taste

Directions

Makes 4, 1 1/4 cup servings.

Heat the olive oil and butter over med-low heat and saute the onions & celery until tender, about 5 minutes. Add the garlic, shallot and herbs and cook for 2 minutes. Add the vinegar or sherry and cook for 1 minute longer. Add the peppers, tomatoes & broth. Reduce heat to simmer and cook for 20 minutes or until the peppers are very soft and you can smash them with a spoon. Puree in a blender or with an immersion blender (or leave as is for chunky soup.) Return to pot, add skim milk & brown sugar & let simmer for another 2 -3 minutes or until sugar is completely disolved. Adjust seasonings and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user KCOPELAND0417.






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