Fresh Tomato Soup Provencale
|Tomatoes||1 1⁄4 Pound, quartered (3 Large Tomatoes, About 625 Gram)|
|Onion||1 Medium, sliced|
|Garlic||1 Clove (5 gm), chopped|
|Chicken stock||1 1⁄4 Cup (20 tbs)|
|Tomato paste||2 Tablespoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Chopped fresh basil leaves/5 milliliter dried basil||1⁄4 Cup (4 tbs)|
|Chopped fresh thyme/2 milliliter dried thyme||1 Tablespoon|
|2% milk||2⁄3 Cup (10.67 tbs)|
|Freshly ground pepper||To Taste|
|Fresh thyme sprigs/Fresh basil leaves||4 (To Garnish)|
In saucepan, combine tomatoes, onion, garlic, chicken stock; cover and simmer for 15 minutes.
Transfer to blender or food processor; add tomato paste and process until smooth.
Stir in parsley, basil, thyme and milk; season with salt and pepper to taste.
Cover and refrigerate to serve chilled, or reheat over medium heat and serve hot.
Garnish each serving with thyme sprigs or basil leaves.
Serving size: Complete recipe
Calories 449 Calories from Fat 78
% Daily Value*
Total Fat 9 g13.7%
Saturated Fat 3.4 g17%
Trans Fat 0 g
Cholesterol 22.1 mg7.4%
Sodium 990.9 mg41.3%
Total Carbohydrates 76 g25.2%
Dietary Fiber 15.7 g62.9%
Sugars 32.2 g
Protein 25 g49.8%
Vitamin A 159.9% Vitamin C 259.7%
Calcium 49.6% Iron 50.5%
*Based on a 2000 Calorie diet