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Prep Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundstomatoes, cored and seeded (see Tip)1 ½cupscoarsely chopped red sweet peppers1cupreduced-sodium vegetable or chicken broth¼cupchopped sweet onion¼cupsnipped fresh basil2tablespoonsheavy cream1tablespoonhoney1Grilled Cheese Croutons (see Tip)
Cook Mode(Keep screen awake)
Ingredients
2poundstomatoes, cored and seeded (see Tip)
1 ½cupscoarsely chopped red sweet peppers
1cupreduced-sodium vegetable or chicken broth
¼cupchopped sweet onion
¼cupsnipped fresh basil
2tablespoonsheavy cream
1tablespoonhoney
1Grilled Cheese Croutons (see Tip)
DirectionsWorking in batches, in a blender or food processor combine tomatoes, peppers, broth, onion, and basil. Cover and blend or process until smooth. Transfer all of the pureed mixture to a large saucepan.Cook over medium 5 to 6 minutes or until heated through. Stir in cream and honey. If desired, top servings with Grilled Cheese Croutons and additional basil. Serve warm (see Tip).TipsTips: If fresh in-season tomatoes aren’t available, you can substitute two 14.5-oz. cans whole tomatoes.To make optional Grilled Cheese Croutons, sandwich together any type of bread and a good melting cheese. Brush the outside of bread with butter or oil and toast in a hot skillet or griddle until golden on each side. Cut into croutons.On hot summer days, serve this soup cold. Prepare as directed, except omit cream. If desired, increase honey to 2 Tbsp. Cover and chill 2 to 24 hours. If desired, top each serving with cut-up cherry tomatoes, fresh basil leaves, and a drizzle of olive oil.Variation: Roasted Tomato Soup: Prepare as directed, except line two 15x10-inch baking pans with foil. Preheat oven to 450 degrees F. Cut tomatoes in half crosswise. Seed tomatoes; arrange halves, cut sides down, in one of the prepared pans. Cut onion into 1/2-inch slices. Cut sweet peppers in half lengthwise; remove stems, seeds, and membranes. Arrange onion slices and pepper halves, cut sides down, in the remaining prepared pan. Drizzle with 3 to 4 tablespoons olive oil. Roast onion and peppers 20 minutes or until peppers are charred, turning onion slices once. Bring foil up around onion and peppers and fold edges together to enclose. Let stand 15 to 20 minutes or until cool enough to handle. Peel off and discard pepper skins. Preheat broiler. Broil tomatoes 4 inches from heat 4 minutes or until charred. Continue as directed in Step 1.Originally appeared: Diabetic Living Magazine
Directions
Working in batches, in a blender or food processor combine tomatoes, peppers, broth, onion, and basil. Cover and blend or process until smooth. Transfer all of the pureed mixture to a large saucepan.Cook over medium 5 to 6 minutes or until heated through. Stir in cream and honey. If desired, top servings with Grilled Cheese Croutons and additional basil. Serve warm (see Tip).TipsTips: If fresh in-season tomatoes aren’t available, you can substitute two 14.5-oz. cans whole tomatoes.To make optional Grilled Cheese Croutons, sandwich together any type of bread and a good melting cheese. Brush the outside of bread with butter or oil and toast in a hot skillet or griddle until golden on each side. Cut into croutons.On hot summer days, serve this soup cold. Prepare as directed, except omit cream. If desired, increase honey to 2 Tbsp. Cover and chill 2 to 24 hours. If desired, top each serving with cut-up cherry tomatoes, fresh basil leaves, and a drizzle of olive oil.Variation: Roasted Tomato Soup: Prepare as directed, except line two 15x10-inch baking pans with foil. Preheat oven to 450 degrees F. Cut tomatoes in half crosswise. Seed tomatoes; arrange halves, cut sides down, in one of the prepared pans. Cut onion into 1/2-inch slices. Cut sweet peppers in half lengthwise; remove stems, seeds, and membranes. Arrange onion slices and pepper halves, cut sides down, in the remaining prepared pan. Drizzle with 3 to 4 tablespoons olive oil. Roast onion and peppers 20 minutes or until peppers are charred, turning onion slices once. Bring foil up around onion and peppers and fold edges together to enclose. Let stand 15 to 20 minutes or until cool enough to handle. Peel off and discard pepper skins. Preheat broiler. Broil tomatoes 4 inches from heat 4 minutes or until charred. Continue as directed in Step 1.
Working in batches, in a blender or food processor combine tomatoes, peppers, broth, onion, and basil. Cover and blend or process until smooth. Transfer all of the pureed mixture to a large saucepan.
Cook over medium 5 to 6 minutes or until heated through. Stir in cream and honey. If desired, top servings with Grilled Cheese Croutons and additional basil. Serve warm (see Tip).
Tips
Tips: If fresh in-season tomatoes aren’t available, you can substitute two 14.5-oz. cans whole tomatoes.
To make optional Grilled Cheese Croutons, sandwich together any type of bread and a good melting cheese. Brush the outside of bread with butter or oil and toast in a hot skillet or griddle until golden on each side. Cut into croutons.
On hot summer days, serve this soup cold. Prepare as directed, except omit cream. If desired, increase honey to 2 Tbsp. Cover and chill 2 to 24 hours. If desired, top each serving with cut-up cherry tomatoes, fresh basil leaves, and a drizzle of olive oil.
Variation: Roasted Tomato Soup: Prepare as directed, except line two 15x10-inch baking pans with foil. Preheat oven to 450 degrees F. Cut tomatoes in half crosswise. Seed tomatoes; arrange halves, cut sides down, in one of the prepared pans. Cut onion into 1/2-inch slices. Cut sweet peppers in half lengthwise; remove stems, seeds, and membranes. Arrange onion slices and pepper halves, cut sides down, in the remaining prepared pan. Drizzle with 3 to 4 tablespoons olive oil. Roast onion and peppers 20 minutes or until peppers are charred, turning onion slices once. Bring foil up around onion and peppers and fold edges together to enclose. Let stand 15 to 20 minutes or until cool enough to handle. Peel off and discard pepper skins. Preheat broiler. Broil tomatoes 4 inches from heat 4 minutes or until charred. Continue as directed in Step 1.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)69Calories2gFat11gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
