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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 300.1
  • Total Fat: 24.8 g
  • Cholesterol: 7.5 mg
  • Sodium: 387.2 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.1 g

View full nutritional breakdown of Jean's Tomato Soup calories by ingredient
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Jean's Tomato Soup

Submitted by: JULIEIRENE

Introduction

This recipe came from my sister Jean. It originally called for 1.25 cups of olive oil & a full cup of heavy cream instead of a half cup of half&half. I tried to lessen the fat content by reducing those items. I also subsituted earth balance for butter and even though the calculator is based on store-bought broth, I used homemade with much less sodium. This recipe came from my sister Jean. It originally called for 1.25 cups of olive oil & a full cup of heavy cream instead of a half cup of half&half. I tried to lessen the fat content by reducing those items. I also subsituted earth balance for butter and even though the calculator is based on store-bought broth, I used homemade with much less sodium.
Number of Servings: 6

Ingredients

    2 (14.5-ounce) cans of whole tomatoes, chopped
    1/2 cup extra virgin olive oil (split)
    Salt and freshly ground black pepper
    1/4 bag of baby carrot sticks, chopped
    1 yellow onion, diced
    1 white onion, diced
    4 cloves garlic, minced
    2 cups vegetable broth
    2 bay leaves
    4 tablespoons earth balance
    1/2 cup chopped fresh basil leaves
    1/2 cup half&half (though this is optional)

Directions

Preheat oven to 450 degrees F.

Strain canned tomatoes, reserving the juices, chop, and spread onto a baking sheet, season with salt and pepper to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the carrot, onion, and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, vegetable broth, bay leaves and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream (if using). Puree with a hand held immersion blender until smooth.

Makes 6-8 servings. This nutritional content is based on 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user JULIEIRENE.






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