I don’t like tomato soup. It’s a known fact. I hate it. Never liked it. Never will!
Or will I?!
A couple years ago I was at a ladies retreat and one lunch the chef served us soup. I took a taste of it and it was fantastic! I asked what it was- roasted bell pepper? Nope…
But I don’t like tomato soup!
She proved me wrong on a few things- the tomato soup and cheesecake! I guess if it’s made from scratch, it’s a wee bit different that something mass produced!
- 3 small yellow onions, peeled and roughly diced
- 6 cloves garlic (or to taste)
- 2 – 28 fl oz cans of stewed tomatoes
- 1 cup 1/2 and 1/2
- 1/4 cup cilantro
- salt & pepper to taste
Heat a tablespoon of olive oil in a pot and sautee the onion and garlic for several minutes until it becomes transluscent and fragrant.
Add the stewed tomatoes and let simmer for a few minutes. Add the half and half and cilantro and using a hand held mixture blend until the soup is creamy and a desired texture.
Add salt and pepper to taste. Garnish with extra cilantro if desired.
NUTRITIONAL INFO (7 – 1+ cup servings)
- calories 124
- fat 4 g
- carbs 20 g
- fiber 4 g
- sugar 10 g
- protein 3 g
I made this to add to my lunch, so adjust the serving sizes accordingly.<;br