Appetizers / Soups / Salads

Morganic cream of tomato soup is for Dinner.

Morganic cream of tomato soup takes several minutes to prepare.

Morganic cream of tomato soup takes several minutes to cook.

Morganic cream of tomato soup makes 4 servings.

The ingredients for Morganic cream of tomato soup are:

1 tablespoon butter
1 tablespoon olive oil
3 large shallots, chopped
2 cloves garlic, chopped just a little
1 (28oz) can diced tomatoes
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
6 sundried tomato slices, chopped
2 cups chicken or vegetable broth
1/4 teaspoon baking soda
1/2 teaspoon sugar
1 cup 2% milk
salt and pepper, to taste
fresh basil leaves to garnish, lightly chopped

Here is how you make Morganic cream of tomato soup:

In a 2-quart pot, melt the butter and oil together over low heat. Add the shallots and cook slowly for about 10 minutes or until soft. Add the garlic about 5 minutes after beginning the shallots. Add the canned tomatoes (juices too), sundried tomatoes, dried herbs, and broth, simmer slowly, covered for about 20 minutes. Turn off the heat, let soup cool a wee bit. Puree the soup in the pot using a hand blender (or for a smoother soup use a food processor). With soup back in the pot add the baking soda, sugar and cream. Heat the soup gently to serve, but do not let it boil. Season with salt and pepper. Garnish with fresh basil if you have it.Number of Servings: 4Recipe submitted by SparkPeople user EMORGAN1.

The nutritional information for Morganic cream of tomato soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 163.1

• Total Fat: 8.3 g
• Cholesterol: 12.5 mg
• Sodium: 1,298.2 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 0.2 g
• Protein: 4.8 g

Morganic cream of tomato soup is Italian cuisine.