Cream of Tomato Soup II
- Number of Servings: 4
Ingredients
1 T Butter1 ½ Cups chopped onion1 Large clove crushed garlic½ tsp salt½ tsp dried rosemary½ tsp dried basilfreshly-ground black pepper3 ½ cups cooked tomatoes3 T dry sherry¼ tsp honey4 oz. cream cheesefresh parsley
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.
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.
Nutritional Info 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
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