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Tangy Tomato Soup


Thursday, January 01, 2004
Appetizers-Side Dish
5 servings, approximately 1 cup each
Nonstick cooking spray1 teaspoon butter or margarine
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
3 cups diced canned tomatoes
1/2 teaspoon thyme
1 teaspoon basil
3 tablespoons of all-purpose flour
2 cups low sodium chicken broth
1/4 teaspoon baking soda
1 teaspoon brown sugar
1/2 cup 2% milk
1/4 cup gin
1/2 teaspoon pepper
1/4 teaspoon salt
1. Spray large saucepan with cooking spray. Melt butter and oil. Sauté onion and garlic until tender. (Approximately 10 minutes)
2. Add diced tomato, thyme, and basil to saucepan.
3. Whisk flour and 1/2 cup of chicken broth until smooth. Slowly add to mixture to soup. Stirring constantly pour in remaining broth. On low heat, cover and simmer for 25 minutes.
4. Put soup into food a food processor, and blend a few seconds. Soup should be chunky.
5. Return soup to pan. Add baking soda and stir thoroughly. Blend in brown sugar, milk, and gin. Stir and heat. Do not allow soup to boil. Add pepper and salt.
Nutrition Facts:
150 calories, 16g carbohydrate, 5.7g protein, 4.8g fat, 1.6g saturated fat, 6mg cholesterol, 749mg sodium, 3.1g dietary fiber
Adapted recipe by Stephanie Cannon and Kathleen Auffenberg
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