Cream of Tomato Soup with Basil

Crema-de-jitomate-con-albahaca-1

Tomatoes are rich in potassium, vitamins A and C, and lycopene, a powerful antioxidant that protects our cells.

 

Ingredients

  • 2 TBSP Nutrioli®
  • ½ of an onion, roughly chopped
  • 1 clove garlic
  • 3 red bell peppers, seeded and roughly chopped
  • 1½ cups low-fat, low sodium chicken stock
  • 1 cup tomato juice (natural)
  • 1 TBSP fresh thyme
  • ¼ TBSP ground cinnamon
  • ½ TBSP sugar
  • Salt and pepper to taste
  • 4 TBSP low-fat sour cream
  • 4 sprigs of fresh basil
  • 4 small loaves of whole-grain bread
    Valor nutritivo por porción

  • 288 kcal
  • 8g Fats
  • 13g Proteins
  • 51g Carbohydrates

Directions

  1. Heat Nutrioli® in a skillet over medium heat. Sauté onion and garlic for 3 minutes. Add bell pepper and cook for another 5 minutes.
  2. Pour in chicken stock and remove from heat. Puree in blender until smooth.
  3. Pour puree back into skillet and add tomato juice, thyme, cinnamon and sugar, and cook for an additional 5 minutes.
  4. Cut off the top of each loaf and carefully remove half of the bread, pressing the rest against the bottom and sides to form a bread bowl. Bake loaves at 200 °F for 15 minutes or until firm. This can be done the previous day, if desired.
  5. Serve soup in bread bowls. Each serving can be garnished with a tablespoon of cream and a sprig of basil.


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