Tomato Soup using canned tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
* EVOO Extra Virgin Olive Oil, 1 tbsp (remove) * Garlic minced, 3 tsp (remove) * Diced Tomatoes NAS by Muir Glen Organic, 1.50 cup (remove) * Morton Lite Salt, 0.25 tsp (remove) * Water, tap, 1 cup (8 fl oz) (remove) * Milk Whole Vit D, 1.50 cup (8 fl oz) (remove) * Basil, 1 tbsp (remove) * *Splenda No Calorie Sweetener, 3 tsp (remove) * Cornstarch by Argo, 1 tsp (remove)
Heat EVOO in large pot add garlic and chopped onion/onion powder. Saute until soft.
Add tomatoes, water, milk herb ox.
Simmer 45 minutes.
Add corn starch to milk, add to pot to thicken.
Using an immersion blender, blend for creamy texture.
Serving Size: Makes (3) 1 cup servings
Add tomatoes, water, milk herb ox.
Simmer 45 minutes.
Add corn starch to milk, add to pot to thicken.
Using an immersion blender, blend for creamy texture.
Serving Size: Makes (3) 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 101.9
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 115.6 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 1.0 g
- Protein: 1.7 g