Appetizers / Soups / Salads

Heirloom Tomato and Vegetable Soup (makes 8 2-cup servings) takes 30 minutes to prepare.

Heirloom Tomato and Vegetable Soup (makes 8 2-cup servings) takes 32 minutes to cook.

Heirloom Tomato and Vegetable Soup (makes 8 2-cup servings) makes 8 servings.

The ingredients for Heirloom Tomato and Vegetable Soup (makes 8 2-cup servings) are:

7 cup Chicken stock
3 tbsp Olive Oil
1 cup sliced carrots
1 cup sliced celery
1 red bell pepper, chopped
1 onion, chopped
5 cloves Garlic, minced
Large can of diced tomatoes, including liquid
4 Heirloom Tomatoes, chopped
1 cup chopped fresh Parsley
2 tbsp. chopped fresh Cilantro
1 tbsp Curry powder
.5 cups chopped fresh basil
.06 cup Cornstarch (optional - contains gluten)

Here is how you make Heirloom Tomato and Vegetable Soup (makes 8 2-cup servings):

In large soup cookpot or dutch oven heat 1tbsp of olive oil on medium high and add carrots, celery, bell pepper, and onion. Sautee for about 7 minutes or until vegetables begin to soften. Add stock, canned tomatoes, fresh tomatoes, and curry powder. Lower heat to medium and cook for 15 minutes. Add all fresh herbs and garlic. Cook 8 minutes. In a small bowl take some of the soup broth (a few tablespoons) and whisk in the cornstarch, then pour the mixture into the soup. Add the remaining 2 tablespoons of olive oil (good quality stuff is preferable!) and salt to taste, stirring well. Let it cook for just another couple of minutes and it is done. Add cream or sour cream to finish if so desired, but it really is so flavorful it doesn't need it. Save those calories for a tasty dessert. :)Serving Size:?makes roughly eight 2-cup servings

The nutritional information for Heirloom Tomato and Vegetable Soup (makes 8 2-cup servings) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 188.8

• Total Fat: 8.5 g
• Cholesterol: 6.3 mg
• Sodium: 485.8 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 3.4 g
• Protein: 7.8 g