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| General Category : Soups and Stocks |
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| Food Group : Vegetables, Cheese/Other Dairy |
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| Preparation Method : Boil/Simmer |
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Herbed cheese, such as Boursin, is lovely in this soup, but if you use cheese without herbs in it, garnish the soup with some minced fresh chives and parsley.
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Ingredients
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4 lb (2 kg) tomatoes |
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1/4 cup (60 mL) extra-virgin olive oil |
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2 onions, finely chopped |
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1 stalk celery, finely chopped |
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2 cloves garlic, minced |
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2 sprigs fresh thyme (or 1/4 tsp/1 mL dried) |
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1 tsp (5 mL) salt |
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1/4 tsp (1 mL) black pepper |
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6 oz (175 g) herbed fresh soft cheese or fresh goat cheese |
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Preparation
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Blanch tomatoes in boiling water; core and peel. Halve tomatoes crosswise; squeeze out seeds and liquid into sieve set over bowl, adding enough water to liquid to make 2 cups (500 mL). Discard seeds. Chop flesh coarsely.
In saucepan, heat half of the oil; cook onions and celery over medium-low heat, stirring occasionally and lowering heat if necessary to prevent browning, until soft, about 10 minutes. Stir in tomatoes, reserved liquid, garlic, thyme, salt and pepper. Increase heat and bring to boil; reduce heat and simmer, covered, for 20 minutes. Stir in remaining oil.
Ladle soup into bowls and top with dollop of cheese.
Makes 4 to 6 servings.
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Nutritional information
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Per each of 6 servings: about 221 cal, 8 g pro, 16 g total fat (6 g sat. fat), 16 g carb, 4 g fibre, 13 mg chol, 517 mg sodium. % RDI: 6% calcium, 14% iron, 23% vit A, 83% vit C, 18% folate.
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Source
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Homemakers Magazine: September 2006
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