Wednesday, March 25, 2009

Special Tomato Soup Day


www.cookinglight.com


Today Mary Fowler and I chaperoned Davis' preschool field trip- a walking adventure to the neighborhood post office. Two little boys insisted upon holding Mary Fowler's hands and luckily one of their dad's showed up just as Davis was demanding his sister's hand. She had a great time and the teachers commented on how helpful she was- it was just like having an extra parent help out!

After Davis and his class went back to school, I took Mary Fowler to her favorite lunch spot Wildflour and she ordered the Tomato Cheddar Soup and pasta salad- the soup is her favorite! I love it, too, although I don't even notice that it has cheese in it? It has texture from the tomatoes and the onions. 

Here is a recipe from Cooking Light that looks similar:

Fresh Tomato Soup
Ingredients
2 cups fat-free, less-sodium chicken broth
1 cup chopped onion
3/4 cup chopped celery
1 tablespoon thinly sliced fresh basil
1 tablespoon tomato paste
2 pounds plum tomatoes, cut into wedges
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons plain low-fat yogurt
3 tablespoons thinly sliced fresh basil


Combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 30 minutes. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper.
Ladle 3/4 cup soup into each of 6 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons basil.
 
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