Vegetarian

Italian Cream of Tomato Soup is for Lunch.

Italian Cream of Tomato Soup takes 10 minutes to prepare.

Italian Cream of Tomato Soup takes 40 minutes to cook.

Italian Cream of Tomato Soup makes 4 servings.

The ingredients for Italian Cream of Tomato Soup are:

6 tbsp Butter, unsalted (1/4 cup)
.5 large Onions, raw courser chopped
3 clove Garlic
30 grams Tomato Paste (2 tablespoons)
5 cup Tomatoes, Pomi Chopped Tomatoes
.5 cup Half and Half Cream
3 tsp. dried oregano (not in nutritional analysis)
Sea salt and white pepper to taste (not in nutritional analysis)

Here is how you make Italian Cream of Tomato Soup:

Melt 4 tbls. butter and add onions, garlic and oregano. Cover with lid and sweat the vegetables until softened (3 min or so), stirring occasionally. Remove lid and add the tomato paste. When it is melted into the onions then stir in the tomatoes. Reduce the heat to medium low and cook about 30 minutes (until tomatoes are soft and onions nearly dissolved). Stir occasionally. Using an immersion blender puree thoroughly. You can use a blender (fill half way). Strain to make sure it is smooth. Discard solids. Add 1/2 cup of half and half and the remaining two tbl butter. Taste and adjust seasoning.Serving Size:?6 servings

The nutritional information for Italian Cream of Tomato Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 258.7

• Total Fat: 20.8 g
• Cholesterol: 58.7 mg
• Sodium: 99.6 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 8.2 g
• Protein: 4.2 g

The dietary needs meet for Italian Cream of Tomato Soup is Low Carb