Guest guest Posted August 1, 2000 Report Share Posted August 1, 2000 * Exported from MasterCook * Fresh Tomato Soup Recipe By : Everyday Cooking with Dr. Dean Ornish, page 155 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds fresh tomatoes peeled and seeded and coarsely chopped 1/2 cup Vegetable Broth homemade or store-bought 1/4 cup chopped onion Salt SERVES 4 This basic but flavorful tomato soup can be " accessorized " to suit your mood. Serve it hot or cold, with a splash of balsamic vinegar or a dollop of nonfat sour cream or yogurt, or add chopped fresh herbs such as basil, cilantro, oregano, or parsley. You could also add cooked pasta or float Homemade Croutons (see separate recipe) on top. In a medium nonreactive saucepan, combine tomatoes, broth, onion, and salt to taste. Bring to a boil over high heat, Reduce heat to moderate and cook until onion is tender, about 15 minutes. TIP: Make a double or triple batch of this soup and enjoy it over two or three nights, in different guises. Try it one night as is; the next night with pasta shells, white beans, and diced zucchini; the third night, with rice and spinach. Serving size: 1 cup. Calories: 77.5, Fat: 1.2 g, Cholesterol: 0 mg, Carbohydrate: 17.1 g, Protein: 3.1 g, Sodium: 30.0 mg (with no salt added). - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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