Guest guest Posted June 21, 2000 Report Share Posted June 21, 2000 * Exported from MasterCook * Cream of Tomato Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Taste For Living Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 28 oz can low-sodium chopped tomatoes -- with juice 3 1/2 cups canned vegetable broth 1/2 cup rolled oats 1 carrot -- peeled and diced 1 stalk celery -- strings removed & diced 1 teaspoon Tabasco Sauce -- optional 1/2 teaspoon Spike seasoning OR 1/2 tsp dried basil & oregano 1/4 teaspoon sea salt 1/4 teaspoon ground black pepper Combine all ingredients in a soup pot. Bring to a boil and reduce heat to a simmer. Cook, stirring often, until vegetables are soft, about 25 minutes. Remove from heat and let cool slightly. In batches, puree soup in a blender or food processor. Return soup to a clean pot and reheat gently. Ladle into bowls. Source: " http://www.tasteforliving.com " - - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); 1g Total Fat; (12% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 138mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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