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Basic Cream of Tomato Soup
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Ingredients (use vegan versions):
- 2 cups water
- 3 small tomatoes (or 2 large), chopped
- 2 carrots, grated
- 1/2 of an onion, or 2 scallions, chopped
- Dash of red pepper
- 1/4 teaspoon black pepper
- 1 bay leaf
- 2 teaspoons bazil
- Several mushrooms, sliced (optional)
Directions:
Bring the water to a boil and add chopped tomatoes and
onion. Bring to a boil and cook until tomatoes are soft.
Remove from heat and cool until lukewarm. Puree in a
blender (if you have a small blender, puree in two batches)
until smooth. Return to pan and bring to a boil. Add the
grated carrots and the spices and basil. Add the sliced
mushrooms 5 minutes before serving, or use as a garnish on
top with a sprig of parsley.
Per serving (2 per batch):
Calories: 79.8 Protein: 3.185 Fiber: 7.72 Carbohydrates:
18.345 Fat: .53
Serves: 2 large, 3 small
Preparation time: 1/2 hour, tops
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