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ORNISH: Fresh Tomato Soup

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* 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).

 

 

 

 

 

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