Saturday, September 16, 2006

I Love Tomato Soup

Ok, here's the deal. I love tomato soup, however, I like it made with half & half, or at the very least 2% milk. Not that it's a huge deal but...the calories add up quickly. So I went looking for a tomato soup with "flavor" but without the cream or milk. Ugh, I hate thin wimpy tomato soup so I'm on a quest to find one I really like.




Here is my first attempt to share with you. DW enjoyed it but I'm still on the fence. We served it with a fresh greens salad with squash and cucumbers and tossed with balsamic vinegar and oil.



The ingredients list is quite small. You will need:
1 Tablespoon Olive Oil
1 Medium Sweet Onion
1 Can 14 1/2 Oz can of peeled tomatoes (Quayle spelling rules apply)
5 Cups Chicken (or beef) Stock
Sea Salt
Fresh Ground Pepper
Fresh Basil
2 Gloves Garlic


1. Heat olive oil in a large soup pot.
2. Add onion and garlic, careful not to burn the garlic. Cook till soft.
3. Add tomatoes and stock.
4. Bring to boil, reduce to simmer.
5. Cook about 20 minutes to reduce. Keep the pot lid off.
6. Season With Salt & Pepper.
7. Add Fresh Basil.
8. Using Stick blender, Blend Till Smooth.
9. Enjoy...




That's it. I'm sure you all will have a ton of great ideas as to how to kick this up and make it better. Just remember, there are only 84 calories per serving in the recipe.



Play fair... No rich butter, fresh cream or other calorie laden taste enhancers! :)

1 comment:

Nicole (the great) said...

Oh, I love tomato soup as well. I am going to copy this recipe! I really like it with some fish crackers floating around on it.