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Velvety Cream of Tomato Soup

  • 8servings
  • 50minutes

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 teaspoon(s) butter spread (smart balance) , or spray with non fat olive oil spray

  2. 1 small onion , chopped

  3. 1/2 cup(s) carrots , diced small

  4. 1 can(s) Chopped Tomatos ,

  5. 28 ounces

  6. 4 cup(s) Vegetable Broth

  7. 2 cup(s) Skim Milk

  8. 1/4 cup(s) Fresh Dill , or 2 tsp dried

  9. 1/2 teaspoon(s) pepper

  10. 1/2 teaspoon(s) Oregano

  11. 4 tablespoon(s) Fat Free Sour Cream

  12. 4 small Basil Leaves

  13. 12 small Whole Grain Crackers

Instructions Jump to Ingredients ↑

  1. In stockpot saute diced carrots and onions in the butter spread or spray pan with non fat olive oil spray, cook until tender, about 10 minutes on Medium High Heat stirring often

  2. Add tomatos, vegetable broth, pepper and oregano and boil for 15 minutes.

  3. Add the milk and dill and simmer on medium about 15 minutes

  4. If desired puree in blender or food processor

  5. serve topped with TBSP Sour Cream and basil leaf . Serve with whole grain crackers

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