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Full Online Book HomeLearning KitchenSoups - Tomato - Tomato-basil Soup By Linda In Mo
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Soups - Tomato -  Tomato-basil Soup By Linda In Mo Post by :mnixon Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3330

Click below to download : Soups - Tomato - Tomato-basil Soup By Linda In Mo (Format : PDF)

Soups - Tomato - Tomato-basil Soup By Linda In Mo

2 to 4 cloves crushed garlic -- (optional--not in original recipe)
4 cups peeled, seeded, and chopped tomato
4 cups regular or low sodium tomato juice
1/2 cup fresh basil leaves
1 cup 1% milk
1/4 t. Salt
1/4 t. Pepper
1/2 cup light cream cheese -- softened
8 slices diagonally cut French bread baguette -- (1/2 inch thick) (optional)

If using garlic, saute in a tiny amount of olive oil and then add the juice and tomatoes. Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

Place tomato mixture and basil in a blender or food processor (I used my immersion blender); process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls. Serve with bread if desired.

Yield: 8--1 cup servings
WW: 2pts per cup without bread
Cal 133
Fat 4.4
Fiber 1.9
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Soups - Tomato Bisque Soups - Tomato Bisque

Soups - Tomato Bisque
2 tablespoons butter1 onion -- diced 2 stalks celery -- diced 2 cloves garlic -- minced 1 (15 oz.) can tomatoes -- diced 1 (15 oz.) can tomato puree2 cups chicken stock 1/2 cup rice 3 tablespoons flour 3 tablespoons butter2 cups half and half 1/2 teaspoon baking soda 2 teaspoons curry powder salt and white pepper -- to taste Melt butter in a large soup pot. Cook onion, celery and garlic until soft. Add tomatoes, puree and stock. Bring to a boil and stir in rice. Let cook gently until rice is tender. Blend butter and flour.

Soups - Tomato-basil Soup Soups - Tomato-basil Soup

Soups - Tomato-basil Soup
1/4 cup butter (1/2 cube), plus 2 tablespoons, divided 5 tablespoons fresh basil, chopped and divided (See note.) 1 large yellow onion, coarsely chopped 6 garlic cloves, minced and divided 1 (35-ounce) can Italian plum tomatoes 1 (35-ounce) can whole tomatoes (See note) Salt and pepper 1-1/2 teaspoons Italian seasoning 2 cups chicken broth Fontina cheese, grated In a large saucepan over medium heat, melt 1/4 cup butter. Add 3 tablespoons basil, chopped onion and 4 cloves garlic. Cook until tender, about 15 minutes. Pour in tomatoes and their liquid. Simmer uncovered for 30 minutes. Season with salt and