Sis. Marlene Knott, Idaho Boise Mission -- Much better than anybody's canned. Freeze this in bags prior to adding the cream and egg yolks, & enjoy summer-fresh cooking all winter. The frozen base is an excellent tomato sauce as well.
Heat tomatoes for a few seconds so they are easy to slip the skins. Cut into quarter pieces in a large soup pot.
Simmer the 1st 4 ingredients with the tomatoes for 30 mins. Puree and strain.
Mix in the next 5 ingredients, Stir into soup to thicken over Med-Heat. *** NOT THE CREAM & THE EGG. ***
Freeze, at this point, if desired.
ADD cream and egg yolk and stir.
Garnish with Parmesan Cheese & croutons.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 93 | ||
Calories from Fat: 52 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.2mg | 5 % | |
Sodium 53.7mg | 2 % | |
Potassium 15.1mg | 0 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 10.8g | ||
Protein 0.1g | 0 % | |
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: 93
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