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Name: Fresh Tomato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 tb All-purpose flour; 3 tb Margarine; 1 ds Pepper; 1/2 c No-fat sour cream; 2 c Tomatoes; peeled and chopped; 1/2 c White wine or chicken; 1 c Low-fat milk; 1/4 ts Baking soda; 1 ts Salt or salt to taste

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INGREDIENTS

2 tb All-purpose flour
3 tb Margarine
1 ds Pepper
1/2 c No-fat sour cream
2 c Tomatoes; peeled and chopped
1/2 c White wine or chicken
1 c Low-fat milk
1/4 ts Baking soda
1 ts Salt or salt to taste

Servings

INSTRUCTIONS

Simmer tomatoes in margarine 5 minutes, put in blender (do this in 3 or 4 batches) and fill the blender about 1/2 full or it will run over. Sprinkle a bit of flour, salt and pepper in each batch until all is used up Put in pan and bring to a boil . Reduce heat and cook 2 - 3 mintues. Add the soda and milk. Cook until slightly thickened. Do Not Boil. Stir in either the wine or the bouillon, heat but again do not boil. At this point I add the sour cream to thicken the soup a bit, can add up to a cup. This can be doubled - or - more very easy. For 8 cups of diced tomatoes use - 12 Tablespoons margarine, 8 Tablespoons flour, 4 teaspoons salt ?, 1 teaspoon soda, 4 dashes pepper and 4 cups low-fat milk, 2 cups white wine and sour cream to thicken and for the taste. NOTES : The recipe calls for half and half but I use 1% milk and add the no-fat sour cream to thicken and taste. I blend the tomatoes, flour salt and pepper and freeze. Just mark the amount of tomato so you will know how much milk, wine and sour cream to add to the thawed tomato base. Posted to EAT-L Digest by "mchlsn@pacbell.net" on Jan 21, 1998

NOTES

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Fresh Tomato Soup

2 tb All-purpose flour
3 tb Margarine
1 ds Pepper
1/2 c No-fat sour cream
2 c Tomatoes; peeled and chopped
1/2 c White wine or chicken
1 c Low-fat milk
1/4 ts Baking soda
1 ts Salt or salt to taste

Simmer tomatoes in margarine 5 minutes, put in blender (do this in 3 or 4  batches) and fill the blender about 1/2 full or it will run over. Sprinkle  a bit of flour, salt and pepper in each batch until all is used up Put in  pan and bring to a boil . Reduce heat and cook 2 - 3 mintues. Add the soda  and milk. Cook until slightly thickened. Do Not Boil. Stir in either the  wine or the bouillon, heat but again do not boil. At this point I add the  sour cream to thicken the soup a bit, can add up to a cup.    This can be doubled - or - more very easy.    For 8 cups of diced tomatoes use - 12 Tablespoons margarine, 8 Tablespoons  flour, 4 teaspoons salt ?, 1 teaspoon soda, 4 dashes pepper and 4 cups  low-fat milk, 2 cups white wine and sour cream to thicken and for the  taste.    NOTES : The recipe calls for half and half but I use 1% milk and add the  no-fat sour cream to thicken and taste. I blend the tomatoes, flour salt  and pepper and freeze. Just mark the amount of tomato so you will know how  much milk, wine and sour cream to add to the thawed tomato base.  Posted to EAT-L Digest  by "mchlsn@pacbell.net" <mchlsn@PACBELL.NET> on Jan  21, 1998

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Nutrition

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Serving Size: 1 Serving (109g)
Recipe Makes: 4 Servings

Calories: 206
Calories from Fat: 153 (74%)

Amt Per Serving		% DV

	Total Fat 17g	23 %
	Saturated Fat 3.2g	16 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 5.1g
Cholesterol 5mg		2 %
Sodium 405.3mg		14 %
Potassium 81.2mg		2 %
Total Carbohydrate 11.8g		3 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 11.7g
Protein 2.2g		3 %
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.

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Calories per serving: 206

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