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Quick Curried Tomato Soup

Microwaverina's picture
  Tomato juice 3 Cup (48 tbs)
  Chicken stock 3 Cup (48 tbs)
  Whole cloves 4
  Onion 1 Small
  Lemon juice 1 Tablespoon
  Molasses 2 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Shredded low fat monterey jack cheese 1⁄2 Cup (8 tbs)
  Scallion tops 1⁄2 Cup (8 tbs), sliced

In a 3-quart casserole, combine the tomato juice and stock.
Stick the cloves into the onion and add to the casserole.
Microwave on high for 7 to 8 minutes, or until the mixture comes to a simmer.
Stir in the lemon juice, molasses, curry powder, and pepper.
Cover with a lid and microwave on high for 5 minutes.
Remove and discard the onion.
Ladle into bowls and sprinkle with the Monterey Jack and scallions.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 496 Calories from Fat 87

% Daily Value*

Total Fat 10 g15%

Saturated Fat 2.6 g13%

Trans Fat 0 g

Cholesterol 22.2 mg7.4%

Sodium 1131.1 mg47.1%

Total Carbohydrates 83 g27.6%

Dietary Fiber 7.8 g31.3%

Sugars 49.4 g

Protein 27 g53.5%

Vitamin A 76.5% Vitamin C 267.5%

Calcium 20.4% Iron 39.7%

*Based on a 2000 Calorie diet

Quick Curried Tomato Soup Recipe