Tomato Soup

Serves 8. Nutrition per serving: Calories - 116, Protein - 7g, Carbohydrates - 10g, Fat - 6g, Cholesterol - 10mg
1 T olive oil
1 small onion
1 white potato (medium, diced)
½ tsp fennel seeds (crushed)
8 tomatoes (peeled, seeded, diced)
2 cans chicken broth (16 oz. each)
2 tsp thyme
¼ tsp each salt and pepper
1/3 C cream
2 dashes hot sauce
Saute onion in oil 5 minutes.  Add fennel seed and potato and cook 2 minutes.  Add tomatoes, broth and thyme.  Bring to boil, reduce heat and cook 20 minutes.  Puree in food processor then return to pot.  Over low heat, add cream and hot sauce.  Serve with crusty bread.

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