Fresh Tomato Soup
Learn to cook; Relish your life!
Source: Create Your Plate Cookbook
Serving Size: 6
- 2 tablespoons olive oil
- 2 large shallots -- diced
- 6 ounces tomato paste
- Pinch crushed red pepper
- 1 1/2 tablespoons sugar
- 3 pounds tomatoes -- approx. 6 large, peeled, chopped
- 16 ounces tomato sauce
- 32 ounces low sodium chicken broth
- Fresh basil -- chopped, for garnish
Heat butter and olive oil in a large, heavy bottomed saucepan and sauté shallots until translucent, about 2-3 minutes. Add tomato paste, crushed red pepper and sugar and sauté for 2 minutes more.
Add tomatoes, tomato sauce and broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
Puree soup with a hand held blender or in a food processor or blender and strain thru a stainless steel strainer. Pour back into pot, bring back to a simmer and season to taste with salt and bouillon cube; let bouillon cube melt before serving.
Serve garnish with fresh basil, if desired. Great with a grilled cheese sandwich.
Per Serving (excluding unknown items): 174 Calories; 5g Fat (25.5% calories from fat); 11g Protein; 25g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1014mg Sodium. Exchanges: 1 Lean Meat; 4 Vegetable; 1 Fat; 0 Other Carbohydrates.
NOTES: Serve with parmesean crisps floated on top.
To make parmesean crisps: Line a baking sheet with parchment paper and place 1 T. scoops of parmesean 2" apart on baking sheet. Bake at 375 for 5-6 minutes or until cheese melts, spreads slightly and browns. Cheese will crisp when it cools. Store in an airtight container for up to one week.
My husband likes when I add a beef bouillon cube to this soup but it adds about 300mg of sodium.