tlcquiltnut

onthego,
That is the recipe I was thinking of too.
Have you ever made it and canned it....I used celery, onions in it too. tlcquiltnut

lisae

I've also heard that turmeric is supposed to be anti-inflamatory. I use it a lot, because I like curries, but don't know what effect it has. Perhaps it is keeping my achy hip from getting worse. :)

marmar

:roll: I have tried two of the recipes for the soup but the milk curdles. What am I doing wrong? Or not doing? I put all the ingredients in the pot at the same time and I'll bet the milk should be added the last few minutes! Well. If anyone can help I'll be forever grateful!! Mary :?:

Knot Sew

Have your tomatoes hot add a pinch of baking soda to the tomatoes. while stirring add the hot milk slowly into the tomato mixture

Lucky Patsy's

Chele, I made your tomato soup recipe this evening and it was great! I used my stick blender at the end to make it seem creamier rather than add the cream. Now I will have to try some of the other recipes listed here. They all sound good!

Margie

I just found this and havent tried it yet, but sounds good to me(except the fennel) I will leave that out :) Margie

Tomato Soup with Parmesan Toast
Yield
6 servings (serving size: about 1 1/3 cups soup and 1 toast)

Ingredients
2 teaspoons olive oil
2 cups chopped onion
2 cups chopped fennel bulb
2 garlic cloves, minced
4 cups organic vegetable broth (such as Swanson Certified Organic)
1 (28-ounce) can diced tomatoes, undrained
1 thyme sprig
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
6 tablespoons shredded Parmesan cheese
Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add fennel; sauté 3 minutes. Add garlic; sauté 5 minutes or until vegetables are tender.

Add broth, tomatoes, and thyme to pan; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes. Remove pan from heat; cool 5 minutes. Discard thyme sprig. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper; keep warm.

Preheat broiler.

Place bread slices on a baking sheet. Sprinkle 1 tablespoon cheese on each. Broil 2 minutes or until cheese melts.


Nutritional Information
Calories:
198 (16% from fat)
Fat:
3.6g (sat 1.3g,mono 1.7g,poly 0.5g)
Protein:
7.9g
Carbohydrate:
34.8g
Fiber:
5g