Spiked Tomato Soup
Recipe: #31450
February 17, 2019
Categories: Tomato, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, more
"Had found a recipe in Colorado Collage, a Junior League cookbook from Denver that intrigued me. Tonight I made it with a few revisions & it is definitely a keeper! I knew that I would serve it with my Triple Grilled Cheese that consists of wheat bread, whipped cream cheese, Swiss Cheese, Cheddar cheese, sliced tomatoes & red onion, S&P."
Original is 2-3 servings
Ingredients
Nutritional
- Serving Size: 1 (223.7 g)
- Calories 200.3
- Total Fat - 7.1 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 375 mg
- Total Carbohydrate - 12.9 g
- Dietary Fiber - 2.5 g
- Sugars - 7.2 g
- Protein - 1.8 g
- Calcium - 36.9 mg
- Iron - 1 mg
- Vitamin C - 18.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In medium saucepan, heat oil over medium heat, add onion & sauté 2-3 minutes. Add garlic & cook for an additional minute. Add all remaining ingredients except vodka and simmer, stirring occasionally for 10 minutes. Add vodka & cook an additional minute. Remove from heat. Using an immersion blender, purée. Ladle into mugs & garnish as desired.
Tips
No special items needed.
0 Reviews
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