Sunday, October 4, 2015

Fixate Tomato Soup

It may not quite be time for soup in SoCal with the 105 degree days but this one even tastes yummy cold!!! Perfect side for a grilled cheese too and the babes and toddlers will love it too! Besides, who wants that sodium filled soup in a can anyway!?! 

1 Tbsp. olive oil
½ medium onion, chopped
5 medium tomatoes, chopped
1 cup dry white wine
2 cups low-sodium organic chicken broth (or vegetable broth)
1 tsp. lemon pepper (to taste; optional)

1. Heat oil in large saucepan over medium-high heat.
2. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is soft.
3. Add tomatoes; cook, stirring frequently, for 2 to 3 minutes, or until tomatoes are soft.
4. Add wine and broth; bring to a boil. Reduce heat to low and gently boil for 15 minutes.
5. Place soup and lemon pepper (if desired) in a blender or food processor; in 2 or more batches, if necessary; cover with lid and kitchen towel, blend until smooth.
6. Portion into 4 serving bowls. (Fix containers: 1 green, 1/2 red, 1 tsp. per serving) 
Yield: 4 servings, about 1 cup each

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