Friday, February 11, 2011

Tomato Soup

Nothing can beat a bowl of warm Tomato soup when you are down with flu like symptoms. I followed this recipe I found online. I adapted it a bit to suit my sparse pantry and to keep the calorie count low. Here is my version, it tasted amazing!

4 Tomatoes chopped
2 tbsp chopped onion
2 tbsp tomato sauce
1/2 inch of ginger chopped
2 cloves of garlic crushed
2 Bay leaves
1/4 cup of mint leaves
1/4 cup chopped carrots(I used frozen)
1/4 cup peas(I used frozen)
2 tbsp olive oil
1 cup water or veggie broth
1 cup 2% fat milk (or use cream instead)
1 tbsp butter
1 tsp olive oil

1. Sprinkle salt, pepper(generously) and olive oil on the chopped onions,tomatoes and crushed garlic, roast it at 450 degrees for 15 minutes in the oven.
2. In a pan add butter and saute the ginger, followed by bay leaves, mint, carrot, peas and tomato paste.
3. Add water and cook the veggies for 10 mins
4. Once the veggies are cooked through add the roasted veggies and cook for 5 mins
5. Take off the heat and blend until smooth
6. Put the soup back in the pot, add milk and boil it one last time.

Serve hot with croutons or wheat thins!