Try this Rosy Tomato Soup recipe, or contribute your own.
Suggest a better descriptionRecipe by: Readers Digest Down Home Cooking - ISBN 0-89577-646-4 Preparation Time: 0:45 1. In a large saucepan, heat the oil over moderate heat. Add the onion and garlic and saute for 5 mins or until tender. Stir in the flour and cook, stirring constantly, until bubbly. Add the tomatoes, their juices, the stock, sugar, salt, baking soda, pepper, and mace. Bring to a boil; lower the heat and simmer, covered, for 10 mins. 2. In a food processor or blender, puree the soup for 1 min or until smooth. In the saucepan, warm the milk over moderate heat just until it begins to bubble. Stir in the pureed tomato mixture and heat through. (Do not let boil.) Ladle the soup into bowls and garnish with the tomato and chives. For a special touch, top each serving with a swirl of yogurt if you wish. Makes six 1-cup servings. Posted to MC-Recipe Digest V1 #535 by hister@juno.com (Iris E. Dunaway) on Mar 22, 1997
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 35 | ||
Calories from Fat: 14 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 86.1mg | 3 % | |
Potassium 17.8mg | 0 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.7g | ||
Protein 0.4g | 1 % | |
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: 35
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