Tomato Soup Recipe - Cooking Index
Tomato Soup Recipe - Cooking Index
| 2 1/2 cups | 156g / 5.5oz | Chopped ripe tomatoes |
| 2 cups | 474ml | Skim milk |
| 1 | Garlic clove | |
| 1/4 teaspoon | 1.3ml | Celery powder |
| 1/4 teaspoon | 1.3ml | Curry powder |
| Juice of 1 lemon | ||
| Freshly-ground black pepper - to taste | ||
| Topping | ||
| 4 tablespoons | 60ml | Non-fat plain yogurt |
| 2 tablespoons | 30ml | Chopped fresh basil |
Peel, seed and chop the tomatoes. Puree the tomatoes into a blender or processor. Add the remaining ingredients (excluding the topping) and mix until smooth.
Place into a kettle and bring to a boil over moderate heat. Spoon into a bowl and garnish with 1 tablespoon of non-fat plain yogurt and a sprinkle of fresh basil.
This recipe yields 4 servings.
Nutritional Analysis Per Serving: Calories 125; Fat (grams) 1; Percent calories from fat 7; Percent polyunsaturated 0.3; Percent saturated 0.3; Percent monounsaturated 0.3; Cholesterol (milligrams) 2; Sodium (milligrams) 235; Protein (grams) 8; Carbohydrate (grams) 21; Fiber (grams) 4.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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