Cream of Tomato Soup

September 27, 2009 at 5:29 pm Leave a comment

How to make Cream of Tomato Soup

1 large onion (chopped)
1 carrot (sliced)
2 table spoon of vegetable oil or butter
2 pounds of fresh tomatoes (cut in pieces, ripe of the wine preferably)
2 table spoons of instant oat meal
3-4 garlic cloves (peeled and sliced)
2 egg whites mixed with 1/2 cup of milk
3 cups of milk or plain yogurt (no sugar added)
Salt, black pepper and red pepper
1 teaspoon of dried Italian herbs or fresh chopped parsley to garnish

In a large pan put the oil onions and carrots and saute until onions are light golden (for 5 minutes).

Add 1 cup milk, oat meal, tomatoes, garlic and the herbs

Place the lid on the pot and a low/medium heat cook the soup for 30 minutes. Turn off the heat.

Stir in the egg white-milk mixture slowly while mixing the soup.

Puree your soup in a food processor till it is smooth and creamy. Place them back in the pot. Add the rest of the milk and bring it to boil while mixing.

Note1: If desired, to improve protein content, cooked chicken breast and/or milk powder may be added before step 5 and pureed.


Entry filed under: Recipes, Soup.

Bright orange color cream of butternut squash and sweet potato soup Bright orange-red color cream of red Bell pepper soup

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

%d bloggers like this: