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Creamy Tomato Soup Recipe
|Olive oil/Vegetable oil||2 Teaspoon|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Garlic||2 Clove (10 gm)|
|All purpose flour||2 Tablespoon|
|Italian tomatoes||2 Cup (32 tbs), seeded and pureed (Reserve Liquid)|
|Fresh basil/1 teaspoon basil leaves||2 Tablespoon|
|Instant vegetable broth and seasoning mix||10 Ounce (2 Packages)|
|Cooked ditalini/Small shell macaroni||1 Cup (16 tbs)|
|Half and half||1⁄3 Cup (5.33 tbs) (Blend Of Milk And Cream)|
Calories 957 Calories from Fat 184
% Daily Value*
Total Fat 20 g30.1%
Saturated Fat 3.6 g18.1%
Trans Fat 0 g
Cholesterol 14.9 mg5%
Sodium 7437.5 mg309.9%
Total Carbohydrates 175 g58.2%
Dietary Fiber 7 g28.1%
Sugars 25.2 g
Protein 20 g40.3%
Vitamin A 99.1% Vitamin C 33%
Calcium 19.8% Iron 19.5%
*Based on a 2000 Calorie diet
1.Take a 3 quart non stick saucepan and pour some oil in it. Place over heat and add in garlic, onion an d stir cook over medium to high heat 100% for 1 to 2 minutes so as to soften the onions.
2.Add some flour and stir well to combine with the mixture. Now, pour in 3 cups of water , tomatoes with reserved liquid, broth mix, basil and let simmer over low heat 30%with continuous stirring. Simmer for 20 to 25 minutes so that flavors blend well.
3. Add the ditalini, half and half and cook for about 3 to 5 minutes. Do not boil.
4. Serve hot.