Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 quarts cherry tomatoes( about 135 tomatoes)peeled1 med. onion chopped2 lg. garlic cloves chopped8 red jalapeno (no seeds) chopped2 green jalapeno (no seeds) chopped(10.75 oz.) can tomato soup4 med. slices bacon cut bite size & cooked (reserve grease)1 oz shredded white cheddar cheese (2%)3 cups Skim milk1/2 teasp. baking soda1/2 teasp. black pepper2 teasp. salt
Place peeled tomatoes in large pot(may use can tomatoes) and bring to slow boil. In a skillet cooked bite sz. bacon and place on paper towel. In rendered grease saute onion, garlic and jalapeno.
Add salt and black pepper to simmering tomatoes and mash tomatoes up with potato masher.
Add cooked bacon and sauted vegetables to tomatoes.
Add baking soda and stir continually until all foam disappears.
Stir in milk and cheese until smooth and heated, do not reboil.
Serving Size: 12 8oz. servings
Number of Servings: 12
Recipe submitted by SparkPeople user DJCANGEL.
Add salt and black pepper to simmering tomatoes and mash tomatoes up with potato masher.
Add cooked bacon and sauted vegetables to tomatoes.
Add baking soda and stir continually until all foam disappears.
Stir in milk and cheese until smooth and heated, do not reboil.
Serving Size: 12 8oz. servings
Number of Servings: 12
Recipe submitted by SparkPeople user DJCANGEL.
Nutritional Info Amount Per Serving
- Calories: 96.6
- Total Fat: 1.8 g
- Cholesterol: 4.7 mg
- Sodium: 665.5 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 3.1 g
- Protein: 5.6 g
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