GardenCuisine: Creamy Tomato Potato Soup

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* Exported from MasterCook *

 

Creamy Tomato Potato Soup

 

Recipe By : GardenCuisine by Paul Wenner, page 290

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 onions -- chopped

2 stalks celery -- chopped

1 russet potato -- scrubbed and diced

30 ounces canned crushed tomatoes

1 cup distilled water

1 tablespoon olive oil

3 tablespoons whole-wheat pastry flour

2 1/2 cups milk

(almond or soy or rice or nonfat dairy)

1 tablespoon Sucanat

1 1/2 teaspoons dried basil

1 teaspoon dried thyme

1/4 teaspoon black pepper

3 drops red pepper sauce -- up to 4

 

Serves 8

 

You say " potato " and I say " tomato " ! Either way, this recipe delivers.

 

Combine the onions, celery, potato, and tomatoes in a large pot. Add the

water, then bring to a simmer. Cover and cook for 15 minutes.

 

Heat the oil in a saucepan, then whisk in the flour to form a thick

paste. Stir constantly over low heat for 3 minutes, then whisk in the

milk. Cook over medium heat, stirring constantly, for 5 minutes, then add

to the tomato mixture. Add the Sucanat, basil, thyme, black pepper, and

red pepper sauce. Heat over a low flame until very hot and steamy.

 

PER SERVING • 143 CALORIES (19% FROM FAT) • 3 G FAT • 3 G PROTEIN • 26 G

CARBOHYDRATE • 0 MG CHOLESTEROL • 444 MG SODIUM • 4 G FIBER.

 

 

 

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