Tomato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 small yellow onion 3-4 cloves garlic1 medium carrot1 celery stalk with leaves1 small potato7-10 leaves fresh basil (or dried equivalent)2.5 cups chicken broth9 tomatoes (I used a mixture of plum, cherry and regular, use what you have!)3/4 cup evaporated fat free milksalt and pepper to tasteadditional basil for garnishsour cream, shredded cheese or hot sauce for garnish if desired
Makes approximately 6 servings
Coarsely chop onion, garlic carrot, celery and potato.
Saute everything but the potato on medium heat with some cooking spray or chicken broth until just starting to soften (approximately 7 min).
Quarter the tomatoes and add to the pot along with the potato, basil leaves and 2 1/2 cups chicken broth.
Add a little salt if you like, along with some black pepper.
Simmer, stiring occasionally around 20 minutes or until all vegetables are tender.
Transfer mixture a couple cups at a time to a blender and puree being careful to let the steam out of the blender so it doesn't explode!
You can then run through a sieve to remove the skin pieces and seeds or not-- It's up to you (I don't, unless I know I have a guest who likes their soup this way)
Slowly stir in approximately 3/4 cup of Fat Free Evaporated Milk.
Finely chop additional basil leaves if desired for garnish or extra flavor. Add a dollop of sriracha hot sauce (or your favorite) to give the soup a little kick!
You can also top with a bit of shredded cheese or sour cream if desired (cheese/sour cream not figured in to calorie count)
Number of Servings: 6
Recipe submitted by SparkPeople user STEGOSARUS.
Coarsely chop onion, garlic carrot, celery and potato.
Saute everything but the potato on medium heat with some cooking spray or chicken broth until just starting to soften (approximately 7 min).
Quarter the tomatoes and add to the pot along with the potato, basil leaves and 2 1/2 cups chicken broth.
Add a little salt if you like, along with some black pepper.
Simmer, stiring occasionally around 20 minutes or until all vegetables are tender.
Transfer mixture a couple cups at a time to a blender and puree being careful to let the steam out of the blender so it doesn't explode!
You can then run through a sieve to remove the skin pieces and seeds or not-- It's up to you (I don't, unless I know I have a guest who likes their soup this way)
Slowly stir in approximately 3/4 cup of Fat Free Evaporated Milk.
Finely chop additional basil leaves if desired for garnish or extra flavor. Add a dollop of sriracha hot sauce (or your favorite) to give the soup a little kick!
You can also top with a bit of shredded cheese or sour cream if desired (cheese/sour cream not figured in to calorie count)
Number of Servings: 6
Recipe submitted by SparkPeople user STEGOSARUS.
Nutritional Info Amount Per Serving
- Calories: 79.1
- Total Fat: 0.6 g
- Cholesterol: 1.3 mg
- Sodium: 348.6 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 2.4 g
- Protein: 5.2 g
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