Tara's version of Fire-Roasted Tomato Soup

Name: Tara''s version of Fire-Roasted Tomato Soup Recipe
Yield: 4
Ingredients: El Torito Grill Fire-Roasted Tomato Soup; Tomato Soup 1 can (10.75 oz); Pepper Poblano 1 Pepper 1 serving; Onion Red (1 Srve = one onion) .25 serving; Oregano ground .25 tsp (use fresh if you have it); Garlic Chopped or Minced (SS=1 Clove) .5 serving; Vegetable Stock .75 cup; Whipped Cream Fat Free (8 oz) .5 serving; Salt to taste; Pepper white .25 tbsp or to taste; Pepper red or cayenne .25 tsp or to taste; White-gold Sweet Corn .25 cup (buy it pre-roasted or roast it in the oven yourself); Cilantro sprigs for garnish (I like to add a little to the soup too.); Crema Fresca; Fat Free Sour Cream 3 tbsp; Fat free half and half .2 cup; Avocado Sauce; Avacado (1/2) 1 serving; Jalapeno Peppers 1 pepper; Cilantro raw .5 tbsp (remove); green onion - one stalk .5 serving; Serrano Peppers .5 pepper; Garlic Chopped or Minced (SS=1 Clove) .5 serving; Salt 1 dash; Water tap 1-1.5 fl oz (see how much liquid you need--may need less)

Number of Servings: 4

Ingredients

El Torito Grill Fire-Roasted Tomato SoupTomato Soup, 1 can (10.75 oz)Pepper, Poblano 1 Pepper, 1 serving Onion Red (1 Srve = one onion), .25 serving Oregano, ground, .25 tsp (use fresh if you have it)Garlic, Chopped or Minced (SS=1 Clove), .5 serving Vegetable Stock, .75 cup Whipped Cream, Fat Free (8 oz), .5 serving Salt, to tastePepper, white, .25 tbsp or to tastePepper, red or cayenne, .25 tsp or to tasteWhite-gold Sweet Corn, .25 cup (buy it pre-roasted or roast it in the oven yourself)Cilantro sprigs for garnish (I like to add a little to the soup, too.)Crema FrescaFat Free Sour Cream, 3 tbsp Fat free half and half, .2 cup Avocado SauceAvacado (1/2), 1 serving Jalapeno Peppers, 1 pepperCilantro, raw, .5 tbsp (remove)green onion - one stalk, .5 serving Serrano Peppers, .5 pepper Garlic, Chopped or Minced (SS=1 Clove), .5 serving Salt, 1 dashWater, tap, 1-1.5 fl oz (see how much liquid you need--may need less)

Directions

In a soup pot, saute chile, onion, oregano and garlic until onion is transparent. Add tomato soup and broth. Bring to boil. Simmer 10 to 15 min. Add cream, salt, white pepper and cayenne.

Puree soup in batches in blender until smooth. Return to pot. Add corn and stir to heat. Ladle into heated bowls.

Using separate squeeze bottles, drizzle Crema Fresca and Avocado Sauce over soup, or dollop over soup, if desired. Garnish with cilantro sprigs.

Crema Fresca: In bowl mix sour cream and half and half thoroughly. Pour into squeeze bottles, if desired.

Avocado Sauce: Place avocado, jalapeno juice, cilantro, onion, Serrano chile, garlic, salt and water in blender container and blend until thick liquid that can be squeezed from bottle is formed. Add more water, if necessary.

Makes approximately 4 to 5 servings.

Serving Size: 4-5 bowls

Number of Servings: 4

Recipe submitted by SparkPeople user TKLITTLE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 166.7
Total Fat: 3.3 g
Cholesterol: 2.5 mg
Sodium: 425.3 mg
Total Carbs: 25.0 g
Dietary Fiber: 1.4 g
Protein: 2.1 g

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