LoSo Tomato Soup2012-09-06
- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
A tasty and filling soup that isn’t loaded with salt. A dab of low-fat sour cream adds a light and creamy finish. Great with a low-sodium grilled Swiss cheese sandwich or quesadilla. Home grown or farmers’ market tomatoes give this soup great flavor, but any tomatoes that you have available will work.
- 10 ripe medium-sized tomatoes
- 1 medium onion, halved and sliced
- 3 cloves garlic, minced
- white pepper, to taste
- 1 1/2 teaspoon white sugar
- 1/4 teaspoon dried basil
- 1 tablespoon olive oil
- 4 tablespoons reduced fat sour cream
Blanch and peel the tomatoes. To blanch tomatoes, place them in boiling water for about 60 seconds and then move immediately to ice water. Once cool to the touch, remove the skins.
Coarsely chop the tomatoes and place in a blender.
In a large pot, saute the onions and garlic in olive oil until slightly caramelized (about 10 minutes). Add the garlic and onions to the blender with the tomatoes. Blend until smooth.
Place a fine-mesh strainer over the large pot and pour the tomato mixture through the strainer to remove seeds and excess pulp.
Heat the soup to a boil. Add pepper, sugar, and basil. Reduce heat and let simmer for 15 minutes, stirring often. Serve immediately. Top with a dollop of reduced fat sour cream (optional).
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This information is per serving.
Total Fat6 g
Saturated Fat1.8 g