Classic Tomato Soup
Adapted from CooksAid.com
Nutrition Facts
Serving Size | 1 |
Calories | 232 |
Total Fat | 15 g |
Saturated Fat | 7.5 g |
Sodium | 854 mg |
Total Carbohydrate | 20 g |
Dietary Fiber | 4.5 g |
Protein | 8.5 g |
Servings and Times
Servings | 4 |
Save leftovers for lunch.
Ingredients and Preparation
Ingredients | Measures |
---|---|
Olive oil | 2 teaspoons |
Garlic cloves, minced | 3 |
Medium tomatoes, chopped | 2 |
Vegetable stock | 3 cups |
Diced no salt added tomatoes, undrained | 2 (14 ½ ounce) cans |
Heavy cream | ½ cup |
Fresh basil (optional; for garnish) |
- Directions
- Heat oil in a Dutch oven or large pot over medium-high heat. Add garlic and sauté for 1 minute. Add fresh tomatoes and sauté another 2-3 minutes.
- Stir in stock and diced tomatoes. Bring to a boil and then reduce heat and simmer for 20 minutes.
- Carefully pour (or scoop) half of the mixture into a blender and process until smooth. Pour into a bowl and repeat with remaining mixture.
- Pour soup back into the pot and stir in the heavy cream over low heat. Garnish with fresh basil and serve.
Exchanges
3 vegetables; ½ starch; 3 fat
Side Suggestions: Open-faced Sandwiches
For each person, top 1 slice of whole-grain bread with hummus and sliced tomatoes and another with Swiss cheese and sliced cucumber.