Fresh Cream of Tomato Soup
- Number of Servings: 4
Ingredients
4 cups ripe tomatoes (approximately 5 large tomatoes), peeled, seeded and chopped2 cups chicken broth1/2 cup coarsely chopped celery1/3 cup coarsely chopped sweet onion1/2-1 cup light cream1/2 teaspoon sugar1 tablespoon fresh basil or fresh dill, chopped (optional)salt, to tastefreshly ground pepper, to taste
1. Place all the ingredients (except the cream and basil or dill, if using) in a large saucepan.
2. Simmer for about 30 minutes (or until the vegetables are soft).
3. Using an immersion blender, puree the vegetable mixture to your preferred smoothness.
4. Add the light cream (1/2 cup or up to 1 cup, to taste and depending on the flavor of the tomatoes).
5. Heat the soup gently over low heat.
6. Before serving, stir in some fresh herbs (if using), and season to taste with salt and pepper. Serve the soup hot or chilled.
4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
2. Simmer for about 30 minutes (or until the vegetables are soft).
3. Using an immersion blender, puree the vegetable mixture to your preferred smoothness.
4. Add the light cream (1/2 cup or up to 1 cup, to taste and depending on the flavor of the tomatoes).
5. Heat the soup gently over low heat.
6. Before serving, stir in some fresh herbs (if using), and season to taste with salt and pepper. Serve the soup hot or chilled.
4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
Nutritional Info Amount Per Serving
- Calories: 87.9
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 29.3 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.3 g
- Protein: 2.4 g
Member Reviews
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JUDYSKITCHEN1
I added 1 medium Anahiem pepper, dill instead of basil, 1/2 c milk and 2oz lower fat cream cheese I found on another recipe instead of cream, 1 c chicken broth, 1 tbsp butter, 1 tbsp ww flour, no added salt, about tsp pepper, about 1 tbsp parmazan cheese, with added dill and cheese on top delish!! - 12/18/10