Veg Cooking for Everyone--Cream of Tomato Soup

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Cream of Tomato Soup

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 tablespoons butter

1 small onion -- chopped

1 rib celery -- chopped

1 1/2 tablespoons dried basil -- crumbled

1 pinch ground cloves

2 tablespoons flour

2 15 oz cans diced tomatoes in puree

1 pinch baking soda

2 1/2 cups Basic Vegetable Stock (pg 196) OR water

1 1/2 cups milk -- as needed

salt & freshly milled pepper

tomato paste if needed

 

Melt the butter in a soup pot over medium heat. Add the onion, celery, basil,

and cloves; cook, stirring occasionally, until the onion is limp, about 5

minutes. Stir in the flour, then add the tomatoes, baking soda, and stock;

bring to a boil. Lower the heat and simmer, partially covered, for 20 minutes.

Let cook briefly, then puree in a blender until smooth. Return the soup to the

pot, add the milk, and season with salt. If the soup is too thick, thin it with

additional milk or stock. If the tomato flavor isn't as rich as you'd like (if

the tomatoes were packed in water instead of puree), deepen it by stirring in a

little tomato paste. Reheat and serve piping hot with pepper ground into each

bowl.

 

Source:

" pg 217 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 150 Calories; 10g Fat (60.7% calories

from fat); 4g Protein; 11g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol;

148mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 2

Fat.

 

NOTES : An American classic that's made with canned tomatoes. Use one of the

good organic brands like Muir Glen. This quick soup makes a fine pairing with a

grilled cheese sandwich or crisp romaine salad.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0