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Full Online Book HomeLearning KitchenSoups - Creamy Cheese And Tomato Soup
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Soups - Creamy Cheese And Tomato Soup Post by :gailg Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2600

Click below to download : Soups - Creamy Cheese And Tomato Soup (Format : PDF)

Soups - Creamy Cheese And Tomato Soup

1 servings

2 tsp. Margarine
1 medium Onion chopped
1 Garlic clove crushed (optional)
1 lb. (480 g.) tomatoes, skinned and chopped or use 14 oz. (420 g.) Canned Chopped tomatoes
1 large Carrot, chopped
1 pt. (600 ml.) vegetable stock
4 oz. (120 g.) low fat soft cheese
Salt and pepper
Chopped fresh basil or Parsley to garnish

Melt the margarine in a large saucepan and saute the onion and garlic for 3 minutes until softened. Add the tomatoes and carrot and cook for 2 to 3 more minutes stirring constantly.

Add the vegetable stock and bring to the boil. Reduce the heat and simmer covered for 20 minutes or until the vegetables are tender.

Blend the soup until smooth in a blender or food processor. Return to the saucepan and add the cheese, stirring to melt. Season to taste and heat gently until almost boiling, stirring constantly.

Serve one portion in a warmed soup bowl garnished with fresh basil or parsley.

To freeze the remaining soup cool quickly and place in rigid containers (one serving per container). Seal label and freeze for up to 3 months.

Defrost and re-heat gently to serve.

Preparation 15 minutes Cooking 30 minutes.

Makes 4 portions: 85 calories per serving.
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