Spiced Cream of Vegetable Tomato Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 194.3
- Total Fat: 12.6 g
- Cholesterol: 30.5 mg
- Sodium: 407.5 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 4.2 g
- Protein: 4.9 g
View full nutritional breakdown of Spiced Cream of Vegetable Tomato Soup calories by ingredient
Number of Servings: 8
Ingredients
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2 cups frozen mixed vegetables
1 medium onion, cut up
1/2 cup water
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2 tbsp olive oil
2 tbsp butter
2 tbsp wondra flour
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1 12oz can tomato paste
3 paste cans water
4 tsp chicken or vegetable soup base
2 tsp garlic, minced
1 tsp salt
1 tsp basil
dash pepper
10-20 drops red pepper sauce ('Red Hot')
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1 cup milk
1/2 cup heavy cream
1/2 cup pepper jack or cheddar cheese
parsley or more basil
Directions
1 - Cook mixed vegetables according to pkg directions (very soft). Drain, cool slightly.
2 - Place the vegetables, onion, and 1/2 cup water into food processor. Grind until very fine.
3 - Melt butter in soup pot with the oil and flour. Stir until smooth.
4 - Add the next set of ingredients to the soup pot. Heat to boiling and whisk for 1 minute or until slightly thickened.
5 - Add the vegetables from the food processor. Simmer for 10 min, stirring occasionally. Remove from heat & whisk in 1/2 cup milk.
6 - Separate into 8 bowls. Pour 1 tbsp heavy cream into each bowl and swirl gently with a knife or spoon so rings of cream appear on the surface of the soup. Top with 1 tbsp of cheese per bowl. Sprinkle with a small amt of parsley or basil.
Makes 8 servings of 1 to 1-1/4 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user CHRIS-CATHI.
2 - Place the vegetables, onion, and 1/2 cup water into food processor. Grind until very fine.
3 - Melt butter in soup pot with the oil and flour. Stir until smooth.
4 - Add the next set of ingredients to the soup pot. Heat to boiling and whisk for 1 minute or until slightly thickened.
5 - Add the vegetables from the food processor. Simmer for 10 min, stirring occasionally. Remove from heat & whisk in 1/2 cup milk.
6 - Separate into 8 bowls. Pour 1 tbsp heavy cream into each bowl and swirl gently with a knife or spoon so rings of cream appear on the surface of the soup. Top with 1 tbsp of cheese per bowl. Sprinkle with a small amt of parsley or basil.
Makes 8 servings of 1 to 1-1/4 cups.
Number of Servings: 8
Recipe submitted by SparkPeople user CHRIS-CATHI.