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Cream Of Tomato Soup With Croutons

Healthycooking's picture
  Canned italian plum tomatoes in juice 14 Ounce (1 Can)
  Tomato juice 1 Cup (16 tbs)
  Small red potatoes 1⁄2 Pound, peeled and diced
  Diced red bell peppers 1 1⁄4 Cup (20 tbs)
  Coarsely chopped onion 1 Cup (16 tbs)
  Chopped fresh coriander 3 Tablespoon
  Garlic 1 Clove (5 gm), peeled and crushed
  Black pepper 1⁄4 Teaspoon
  Whole wheat bread slice 1
  Skim milk 3⁄4 Cup (12 tbs)

1. Preheat the oven to 375°.
2. In a medium-size saucepan combine the tomatoes and their liquid, the tomato juice, potatoes, bell peppers, onion, 2 tablespoons of the coriander, the garlic and black pepper, and bring to a boil over medium heat. Cover the pan, reduce the heat to low and simmer 15 minutes.
5. Meanwhile, cut the bread into 1/2-inch cubes, spread them on a baking sheet and bake 5 to 10 minutes, or until golden; set aside to cool.
4. Remove the pan of soup from the heat and set aside to cool for a few minutes. Puree the soup in a food processor or blender 1 minute, or until smooth. With the machine running, gradually add the milk.
5. Return the soup to the pan and reheat it over medium-high heat; do not boil. Ladle the soup into bowls, top with croutons and garnish with the remaining coriander.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 584 Calories from Fat 22

% Daily Value*

Total Fat 3 g3.9%

Saturated Fat 0.6 g3%

Trans Fat 0 g

Cholesterol 3.5 mg1.2%

Sodium 1065.4 mg44.4%

Total Carbohydrates 119 g39.7%

Dietary Fiber 17 g68%

Sugars 46 g

Protein 24 g48.6%

Vitamin A 234.1% Vitamin C 657.1%

Calcium 47.5% Iron 47.1%

*Based on a 2000 Calorie diet

Cream Of Tomato Soup With Croutons Recipe