Try this Cream of Sun-Dried Tomato Soup recipe, or contribute your own.
Suggest a better descriptionThis creamy, vibrant red soup has but 100 calories per serving if you use low-fat milk and no cream. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, boil the sun-dried tomatoes in the 2 cups of water; do not drain. Strain the milk mixture, add the tomatoes and their liquid, and simmer another 5 minutes. In a blender, in batches, liquefy the soup. Return to the stove and bring just to a boil. Add the optional cream, if desired, and serve in hot bowls garnished with a minced green herb.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 102 | ||
Calories from Fat: 45 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 14.7mg | 1 % | |
Potassium 62.1mg | 2 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 12.3g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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