Creamy Tomato Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 2 tablespoons tomato paste
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1/8 teaspoon ground cloves
- 1 teaspoon sugar
- salt and pepper, to taste
- 1/2 cup half-and-half
- 1 large onion, chopped
Preparation 1. Melt the butter with the oil over low heat in a pot. 2. Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring. Sprinkle with flour and cook 3 minutes longer, stirring. 3. Add the tomatoes, tomato paste, sugar, and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes. Season with cloves, salt, and pepper. Remove from heat and cool slightly. 4. Purée the soup in a food processor. Pour through a strainer into a pot. Stir in the half-and-half. 5. Warm the soup before serving. Per serving (based on 8): 239 calories, 37g carbohydrates, 6g protein, 9g fat, 13mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
Preparation 1. Melt the butter with the oil over low heat in a pot. 2. Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring. Sprinkle with flour and cook 3 minutes longer, stirring. 3. Add the tomatoes, tomato paste, sugar, and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes. Season with cloves, salt, and pepper. Remove from heat and cool slightly. 4. Purée the soup in a food processor. Pour through a strainer into a pot. Stir in the half-and-half. 5. Warm the soup before serving. Per serving (based on 8): 239 calories, 37g carbohydrates, 6g protein, 9g fat, 13mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
