Saturday, April 23, 2011

Fresh Tomato Soup

Fresh tomato soup makes a wonderful light meal that goes great with saltine crackers or some freshly baked bread. 

This is a  weight watcher recipe - which yields 4 servings; 1 cup per serving; 1 point per serving. 

5 medium tomatoes
1 (26 oz) can whole tomato
1 1/2 teaspoon dried basil
1/3 cup onions
1 1/3 cup hot water
1 cube vegetable bouillon
1 teaspoon sugar
1/2 teaspoon salt
3 sprigs of fresh thyme


1. With a knife, make a shallow X on bottom of each tomato. Dip tomatoes into a large pot of boiling water to blanch for a minute or just until skins begin to crack. Remove the skin and seeds, then chop tomato.

2. Combine water and onion in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered for 5 minutes. Stir in canned tomato, blanched tomato, bouillon, sugar, and salt. Bring to a boil; cover, reduce heat, and simmer 30 minutes.

3. Stir in basil and thyme. Simmer, uncovered, 5 minutes. Set aside; cool 10 minutes.
4. Process the mixture with a hand held blender until smooth. Return to saucepan. Cook 3 to 4 minutes or until thoroughly heated. Serve immediately. 

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