Cold Spiced Tomato Soup
|Unsalted butter||1 Teaspoon|
|Diced carrot||1⁄4 Cup (4 tbs)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned plum tomatoes/3 pounds fresh tomatoes||1 3⁄4 Pound (1 Can,1 Pound 12-Ounce, Imported)|
|Rich chicken stock||1 Quart|
|Chopped fresh basil/1 1/2 teaspoons dried basil||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Whole black peppercorns||1⁄2 Teaspoon|
|Dried thyme||1 Pinch|
|Vegetable seasoning||To Taste|
|Chopped scallion||1 Tablespoon (For Garnish)|
Melt the butter in a 3 1/2-quart pot, preferably nonstick; add the carrot, celery, onion, and garlic, and toss over medium heat for 1 minute.
Add all the remaining ingredients except the scallion and bring to a boil, then lower the heat and simmer, uncovered, for 40 minutes.Strain the soup through a fine sieve, but do not press too hard on the vegetables or the broth will become clouded.
Cool and chill.
Pour 1 cup of soup into a small Thermos for your Briefcase Lunch and sprinkle with the chopped scallions.
Freeze the rest of the soup in convenient quantities.
Don't forget to readjust the seasonings when defrosting.
Serving size: Complete recipe
Calories 625 Calories from Fat 143
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 5.7 g28.6%
Trans Fat 0 g
Cholesterol 39.1 mg13%
Sodium 3238.4 mg134.9%
Total Carbohydrates 84 g28.1%
Dietary Fiber 11 g44.1%
Sugars 40.5 g
Protein 34 g67.2%
Vitamin A 275.3% Vitamin C 270%
Calcium 29.1% Iron 29%
*Based on a 2000 Calorie diet