Tn a large saucepan, cook the onion and garlic in the oil over moderate heat for 5 minutes or until softened. Add the tomatoes with their juice, the tomato puree, potato and chicken broth and simmer, covered, for 30 minutes or until the potatoes are tender. Puree the mixture in batches in a blender or food processor, and return the soup to the clean pan. Whisk in the milk and salt and pepper taste, and heat the soup on moderate high until it is hot. Garnish each portion with mixed herbs and the yogurt, if desired. Note that this soup may also be served chill. If chilled, it may be necessaty to thin with water. It freezes well. PER 1 CUP serving: 105 calories 19% CFF from 2 grams. 622 mg sodium Footer: (From _Healthy cooking with Joan Lunden_ by Joan Lunden and Laura Morton. (1996) New Life Entertainment, Inc. ISBN 0-316-53588-5) Source "kitchen PATh" email@example.com (MC3:1997) Recipe by: Joan Lundens Healthy Cooking (1996) Posted to MC-Recipe Digest V1 #1018 by KitPATh
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (206g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 15.5mg||1 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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.
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