Gypsy Cafe Tomato Soup

Recipe Ingredients

1 tablespoon	15ml	Oil or butter
1		Red onion - chopped
1		Baking potato - baked, peeled (large)
4 cups	948ml	Tomato sauce - combined with
1/2 teaspoon	2.5ml	Baking soda
2 cups	474ml	Half-and-half
2 tablespoons	30ml	Grated Parmesan cheese
1/2 tablespoon	7.5ml	Chicken base
1/2 cup	118ml	Hot water
1		Dried oregano

Recipe Instructions

Heat oil in skillet over medium heat. Add onion and saute until tender, 5 minutes. Place onion and potato in food processor and puree until smooth.

Combine tomato sauce and half-and-half in large saucepan. Bring to a boil and simmer 10 to 15 minutes. Add potato-onion mixture and cook, stirring occasionally, until thick and smooth. Add cheese.

Mix chicken base with water and stir into soup. Simmer over low heat 5 to 10 minutes. Add dash oregano before serving.

This recipe yields 4 to 6 servings.

Each of 6 servings: 276 calories; 1,402 mg sodium; 31 mg cholesterol; 13 grams fat; 36 grams carbohydrates; 8 grams protein; 3.87 gram fiber.

Source:
The Los Angeles Times, 11-08-2000

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