RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5799
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| Recipe Name: |
Kitchen Tomato Soup - Copy |
| Source: |
The Atlanta Journal-Constitution, Atlanta, GA |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$9.32
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Allspice mellows the flavors and the sugar tames the tomatoes' acid.
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Ingredients:
2 Tablespoons oil, olive
56 Ounce(wt)s tomatoes, italian, canned drained and chopped
1 to taste salt and pepper
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Directions:
Melt the butter with the oil over low heat in a heavy pot. Add the onions and cook, stirring occasionally, until softened, for 3 minutes. Sprinkle the allspice over the onions and cook for 1 minute longer.
Add half the dill and cook over low heat, stirring, for 5 minutes. Add the stock, tomatoes, sugar, salt and pepper. Simmer, partially covered, for 20 minutes.
Puree the soup in a food processor (or with a hand blender); return to the pot and stir in the remaining dill. Adjust seasonings.
Serve hot, or cool in the refrigerator overnight to serve cold. Before serving, garnish with a dollop of sour cream and a spring of dill, if desired. |
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| Nutrition per Serving: |
| Calories: |
195 |
Total Carbs: |
21.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
5.9 |
Fat: |
8.8 |
Protein: |
6.46 |
| Fiber: |
0.07 |
Sodium: |
360.26 |
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