Italian Cream of Tomato Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 258.7
  • Total Fat: 20.8 g
  • Cholesterol: 58.7 mg
  • Sodium: 99.6 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 8.2 g
  • Protein: 4.2 g

View full nutritional breakdown of Italian Cream of Tomato Soup calories by ingredient


Introduction

Adapted from theheritagecook Adapted from theheritagecook
Number of Servings: 4

Ingredients

    6 tbsp Butter, unsalted (1/4 cup)
    .5 large Onions, raw courser chopped
    3 clove Garlic
    30 grams Tomato Paste (2 tablespoons)
    5 cup Tomatoes, Pomi Chopped Tomatoes
    .5 cup Half and Half Cream
    3 tsp. dried oregano (not in nutritional analysis)
    Sea salt and white pepper to taste (not in nutritional analysis)


Tips

Serve with a low carb cheese sandwich.


Directions

Melt 4 tbls. butter and add onions, garlic and oregano. Cover with lid and sweat the vegetables until softened (3 min or so), stirring occasionally. Remove lid and add the tomato paste. When it is melted into the onions then stir in the tomatoes. Reduce the heat to medium low and cook about 30 minutes (until tomatoes are soft and onions nearly dissolved). Stir occasionally. Using an immersion blender puree thoroughly. You can use a blender (fill half way). Strain to make sure it is smooth. Discard solids. Add 1/2 cup of half and half and the remaining two tbl butter. Taste and adjust seasoning.

Serving Size: 6 servings