Morganic cream of tomato soup
- Number of Servings: 4
Ingredients
1 tablespoon butter1 tablespoon olive oil3 large shallots, chopped2 cloves garlic, chopped just a little1 (28oz) can diced tomatoes1/8 teaspoon dried thyme1/8 teaspoon dried basil6 sundried tomato slices, chopped2 cups chicken or vegetable broth1/4 teaspoon baking soda1/2 teaspoon sugar1 cup 2% milksalt and pepper, to tastefresh basil leaves to garnish, lightly chopped
In a 2-quart pot, melt the butter and oil together over low heat. Add the shallots and cook slowly for about 10 minutes or until soft.
Add the garlic about 5 minutes after beginning the shallots.
Add the canned tomatoes (juices too), sundried tomatoes, dried herbs, and broth, simmer slowly, covered for about 20 minutes.
Turn off the heat, let soup cool a wee bit. Puree the soup in the pot using a hand blender (or for a smoother soup use a food processor).
With soup back in the pot add the baking soda, sugar and cream. Heat the soup gently to serve, but do not let it boil. Season with salt and pepper.
Garnish with fresh basil if you have it.
Number of Servings: 4
Recipe submitted by SparkPeople user EMORGAN1.
Add the garlic about 5 minutes after beginning the shallots.
Add the canned tomatoes (juices too), sundried tomatoes, dried herbs, and broth, simmer slowly, covered for about 20 minutes.
Turn off the heat, let soup cool a wee bit. Puree the soup in the pot using a hand blender (or for a smoother soup use a food processor).
With soup back in the pot add the baking soda, sugar and cream. Heat the soup gently to serve, but do not let it boil. Season with salt and pepper.
Garnish with fresh basil if you have it.
Number of Servings: 4
Recipe submitted by SparkPeople user EMORGAN1.
Nutritional Info Amount Per Serving
- Calories: 163.1
- Total Fat: 8.3 g
- Cholesterol: 12.5 mg
- Sodium: 1,298.2 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 0.2 g
- Protein: 4.8 g
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