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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 194.3
  • Total Fat: 12.6 g
  • Cholesterol: 30.5 mg
  • Sodium: 407.5 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.9 g

View full nutritional breakdown of Spiced Cream of Vegetable Tomato Soup calories by ingredient
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Spiced Cream of Vegetable Tomato Soup

Submitted by: CHRIS-CATHI


Number of Servings: 8

Ingredients

    2 cups frozen mixed vegetables
    1 medium onion, cut up
    1/2 cup water
    .....
    2 tbsp olive oil
    2 tbsp butter
    2 tbsp wondra flour
    ........
    1 12oz can tomato paste
    3 paste cans water
    4 tsp chicken or vegetable soup base
    2 tsp garlic, minced
    1 tsp salt
    1 tsp basil
    dash pepper
    10-20 drops red pepper sauce ('Red Hot')
    .....
    1 cup milk
    1/2 cup heavy cream
    1/2 cup pepper jack or cheddar cheese
    parsley or more basil

Directions

1 - Cook mixed vegetables according to pkg directions (very soft). Drain, cool slightly.

2 - Place the vegetables, onion, and 1/2 cup water into food processor. Grind until very fine.

3 - Melt butter in soup pot with the oil and flour. Stir until smooth.

4 - Add the next set of ingredients to the soup pot. Heat to boiling and whisk for 1 minute or until slightly thickened.

5 - Add the vegetables from the food processor. Simmer for 10 min, stirring occasionally. Remove from heat & whisk in 1/2 cup milk.

6 - Separate into 8 bowls. Pour 1 tbsp heavy cream into each bowl and swirl gently with a knife or spoon so rings of cream appear on the surface of the soup. Top with 1 tbsp of cheese per bowl. Sprinkle with a small amt of parsley or basil.

Makes 8 servings of 1 to 1-1/4 cups.

Number of Servings: 8

Recipe submitted by SparkPeople user CHRIS-CATHI.






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