While my kidlet was home due to the two freak snowstorms, I did a lot of cooking. This recipe was originally a Weight Watcher's 0 point recipe. Don't worry, we got rid of that pesky goose egg and added points. I have no idea how many calories per serving, but I do know my 10-year-old had about three or four meals consisting of this soup.
Herbed Tomato Soup
1 medium onion, chopped
2-14.5 oz. cans of diced tomatoes
1- 6 oz. can tomato paste
1 t. basil
1 t. salt
1/2 t. thyme
1/4 t. pepper
4 c. chicken broth
@ 1/2 c. heavy cream
Saute onions in pat of butter until translucent. Add rest of ingredients, EXCEPT cream. Simmer about 15-20 minutes. Puree soup using hand blender (if you have non-stick pans be very careful not to scratch them). Adjust seasoning to taste. Add cream until turns the color of cooked salmon.
Sorry, but eyeballing it is part of the deal. My kidlet tasted the soup prior to the cream and remarked that it tasted too herby. The cream adds a touch of richness that tamps down the herbs and brings out the tomato flavor.
I'm beat from editing GNOME. I managed to cut another 20% of the story and tightened it to within an inch of it's life. It is out with another beta reader
Your recipe looks pretty similar to mine, except I leave out the thyme. I've finally gotten it straight in my head that I do like rosemary and hate thyme, rather than vice versa.
ReplyDeleteWhere's your new cover???
I'll post it on Monday, Marilyn. Last week, I cut 10,000 words and rewrote chapter one--the bones of the story are the same, but it's much, much tighter.
ReplyDeleteI'm not a canned tomato soup eater, but I'm going to have to try the homemade variety. Maybe at work--my dad loves the canned stuff. He'd probably really chow down on this!
ReplyDeleteAnd Foodie Friday sounds like a great idea! Will you be passing out samples?
I hope you enjoy this recipe, Susan. It's quick and easy to make. And you can always adjust the seasonings to suit your taste.
ReplyDelete