CREAMY TOMATO SOUP
2 tablespoons butter
1/2 cup onion, 2 3/4 ounces
28 ounce can diced tomatoes, undrained
2 cups chicken broth, homemade preferred
1 cup heavy cream
Salt and pepper, to taste
2 tablespoons parsley, minced, optional
In a 3-quart pot, sauté the onion in butter until tender. Add the tomatoes, with their liquid, and broth; bring to a boil. Simmer 5 minutes. Puree with a stick blender until smooth. Stir in the cream and adjust the seasoning. Stir in the parsley and serve at once.
Makes 6 cups or 6-8 servings
Freezing not recommended
Per 1/6 Recipe: 180 Calories; 15g Fat; 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Per 1/8 Recipe: 135 Calories; 11g Fat; 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
I'm not a tomato soup fan, but my husband really liked this.