susan_foster
10-04-2005, 06:30 PM
You know how you have those days - the ones where right before you leave work, chaos erupts? Not huge chaos - just enough to keep you at work a little later than expected, so your schedule is thrown off for the rest of the night? Well, I had one of those today, and ended up coming home an hour late. I am soooooo lucky that I'm the only one I'm cooking for. Anyway, I was still flustered a bit when I was putting dinner together - and was heating the ingredients a bit high, which is one of my faults. I was able to get it under control, barely - and the cream of tomato soup came out beautifully. I had to post this - because if a recipe can survive one of my chaos days, it must be good!
I used the Muir Glen fire-roasted tomatoes for this - yum. It is nicely sweet - just a light touch, but not sugary. Thick enough, a gorgeous light red - just perfect.
* Exported from MasterCook *
Cream of Tomato Soup Variation 1
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 1/2 cups chopped onion
2 bay leaves
1/2 teaspoon salt
freshly ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon ground cloves
2 tablespoons unbleached flour
28 ounces canned tomatoes -- pureed
1 teaspoon honey
1 cup 1% low-fat milk
Melt the butter or heat the oil in a soup pot or Dutch oven. Add onion, bay leaves, and other seasonings, and saute over medium heat until the onion is soft (10 minutes or so). Have a whisk ready for the next step.
Sprinkle in the flour as you stir constantly with a whisk. Continue stirring and cooking for about 5 minutes more.
Stir in tomatoes and honey. Cook over medium heat for about 15 minutes, stirring frequently from the bottom.
Turn the heat down to a simmer, and slowly drizzle in the milk. Fish out bay leaves.
Source:
"The Enchanted Broccoli Forest"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 136 Calories; 4g Fat (27.8% calories from fat); 5g Protein; 21g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 594mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
I used the Muir Glen fire-roasted tomatoes for this - yum. It is nicely sweet - just a light touch, but not sugary. Thick enough, a gorgeous light red - just perfect.
* Exported from MasterCook *
Cream of Tomato Soup Variation 1
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 1/2 cups chopped onion
2 bay leaves
1/2 teaspoon salt
freshly ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon ground cloves
2 tablespoons unbleached flour
28 ounces canned tomatoes -- pureed
1 teaspoon honey
1 cup 1% low-fat milk
Melt the butter or heat the oil in a soup pot or Dutch oven. Add onion, bay leaves, and other seasonings, and saute over medium heat until the onion is soft (10 minutes or so). Have a whisk ready for the next step.
Sprinkle in the flour as you stir constantly with a whisk. Continue stirring and cooking for about 5 minutes more.
Stir in tomatoes and honey. Cook over medium heat for about 15 minutes, stirring frequently from the bottom.
Turn the heat down to a simmer, and slowly drizzle in the milk. Fish out bay leaves.
Source:
"The Enchanted Broccoli Forest"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 136 Calories; 4g Fat (27.8% calories from fat); 5g Protein; 21g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 594mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0