Heirloom Tomato & Vegetable Soup (makes 8 2-cup servings)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
7 cup Chicken stock3 tbsp Olive Oil 1 cup sliced carrots1 cup sliced celery1 red bell pepper, chopped1 onion, chopped5 cloves Garlic, mincedLarge can of diced tomatoes, including liquid 4 Heirloom Tomatoes, chopped1 cup chopped fresh Parsley 2 tbsp. chopped fresh Cilantro1 tbsp Curry powder .5 cups chopped fresh basil.06 cup Cornstarch (optional - contains gluten)
In large soup cookpot or dutch oven heat 1tbsp of olive oil on medium high and add carrots, celery, bell pepper, and onion. Sautee for about 7 minutes or until vegetables begin to soften. Add stock, canned tomatoes, fresh tomatoes, and curry powder. Lower heat to medium and cook for 15 minutes. Add all fresh herbs and garlic. Cook 8 minutes. In a small bowl take some of the soup broth (a few tablespoons) and whisk in the cornstarch, then pour the mixture into the soup. Add the remaining 2 tablespoons of olive oil (good quality stuff is preferable!) and salt to taste, stirring well. Let it cook for just another couple of minutes and it is done. Add cream or sour cream to finish if so desired, but it really is so flavorful it doesn't need it. Save those calories for a tasty dessert. :)
Serving Size: makes roughly eight 2-cup servings
Serving Size: makes roughly eight 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 188.8
- Total Fat: 8.5 g
- Cholesterol: 6.3 mg
- Sodium: 485.8 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 3.4 g
- Protein: 7.8 g
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