Tonight's Dinner - Winter Tomato Soup w/Pasta

[Guest guest]

This was tonight's dinner. I called it Winter Tomato Soup because the

tomatoes in the winter really stink and you have to use a good

quality canned crushed tomato to make a decent soup. I used

Tuttorosso which is a great brand they sell in the supermarkets here.

I bought tons of cans of it when Shoprite had their Can-Can sale in

january. LOVE that sale.

 

Anyway, this was quick to do and quite good. Use leftover rice or any

grain instead of the pasta, if you wish. I had lots of leftover pasta

so that is what I used.

 

* Exported from MasterCook *

 

Winter Tomato Soup w/Pasta

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Low Fat Main Dishes,

Vegetarian

Soup Tomatoes

 

Amount Measure Ingredient -- Preparation Method

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

2 tsp garlic-infused olive oil

1 onion -- chopped

1 carrot (or 4 baby carrots) -- finely chopped

2 cloves garlic -- minced

1 sprig fresh thyme -- chopped

1 bay leaf

1 28 oz can crushed tomatoes

3 cups vegetable broth

1/4 cup fat-free half-and-Half

3/4 tsp fresh rosemary -- chopped

2 cups cooked pasta

Garnish:

dollop fat-free sour cream

chopped green chiles

 

Heat the olive oil in a large soup kettle over medium heat. Add

onion, carrots, garlic, thyme and bay leaf. Cook until onion and

carrot are softened. This should take about 5 minutes. Add tomatoes

and broth. Cover and simmer vegetables for 30 minutes. Discard bay

leaf. Season with salt and pepper.

 

Take off heat and use a stick blender to puree the soup.

 

Mix together the half-and-half and the rosemary in a small bowl. Stir

in half-and-half mixture and pasta. Place back on a medium-low heat

and cook until the pasta is warmed through the soup is a bit

thickened.

 

Garnish with a dollop of fat-free sour cream or a few chopped chiles.

 

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

 

RisaG