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Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell Photo by: Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell

Theresa's Double-Tomato Soup

Category Finalist: Side Dishes and Side Salads. "I omitted the heavy cream that is usually found in tomato soups in order to make this recipe lighter. I don't miss it because pureeing creates a nice, creamy texture." --Theresa Larsen, Redlands, CA

Cooking Light MARCH 2007

  • Yield: 6 servings (serving size: 3/4 cup)

Ingredients

  • 1 tablespoon butter
  • 1 cup chopped onion (1 medium)
  • 3/4 cup shredded carrot
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 10 large basil leaves, divided
  • 3 drained sun-dried tomato halves, packed in oil with herbs (such as California Sun Dry brand)
  • 2 (14.5-ounce) cans organic diced tomatoes, undrained
  • 1 (14-ounce) can fat-free, less-sodium chicken broth

Preparation

Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently. Add sugar, pepper, salt, and 4 basil leaves, and cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil. Reduce heat, and simmer 1 hour. Remove from heat. Place half of soup in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among 6 bowls. Garnish each serving with 1 basil leaf.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 76
  • Calories from fat: 30%
  • Fat: 2.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.2g
  • Carbohydrate: 9.4g
  • Fiber: 2g
  • Cholesterol: 5mg
  • Iron: 1.1mg
  • Sodium: 229mg
  • Calcium: 14mg
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Theresa's Double-Tomato Soup recipe

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