Funked Out Tomato Soup - Aaron McCargo Jr.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3/4 tablespoon extra-virgin olive oil1 Vidalia onion, sliced1 tablespoon minced garlic4 large tomatoes, slicedRed pepper flakesCracked black pepperKosher salt1 cup chicken stock1 teaspoon ground chicken bouillon1 tablespoon sherry vinegar
In a large saucepan over medium-high heat, add the olive oil.
Stir in the onion, garlic, tomatoes, red pepper flakes, black pepper and salt, to taste. Simmer for 10 to 12 minutes. Add the chicken stock and chicken bouillon and cook for an additional 10 minutes. Stir in the sherry at the last minute and remove from the heat. Allow to cool before adding it to a blender. Puree until smooth and return to the pot, over low heat, to keep warm until ready to serve.
Serving Size: makes 2 to 3 servings
Stir in the onion, garlic, tomatoes, red pepper flakes, black pepper and salt, to taste. Simmer for 10 to 12 minutes. Add the chicken stock and chicken bouillon and cook for an additional 10 minutes. Stir in the sherry at the last minute and remove from the heat. Allow to cool before adding it to a blender. Puree until smooth and return to the pot, over low heat, to keep warm until ready to serve.
Serving Size: makes 2 to 3 servings
Nutritional Info Amount Per Serving
- Calories: 129.6
- Total Fat: 5.4 g
- Cholesterol: 2.5 mg
- Sodium: 261.7 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 3.4 g
- Protein: 4.8 g
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