Thursday, March 1, 2012

Tomato Soup {Low Fat, Gluten Free}

It was a cold and rainy day today so I thought it would be fun to make soup with my boys. They love to help in the kitchen and it was welcome distraction as they were starting to get a bit stir crazy staying indoors with the rain and all. We served up our warm and flavorful tomato soup with some grilled cheese sandwiches. They loved it. I enjoy the added decadence of a sprinkling of goat cheese on my soup. Simply delicious!

My four year old even wrote out our lunch menu.  Another great way to keep him occupied while my two year old helped measure the ingredients and assemble the sandwiches.
Recipe: (serves 4-5)
2 (15oz) cans Organic stewed tomatoes with their juices
2 cups low sodium chicken stock or broth
1/4 teaspoon garlic powder
sprinkle of fresh ground black pepper
5-6 fresh basil leaves, finely minced or substitute 1/2 tablespoon of dried basil or Italian seasoning
1/2 teaspoon sugar
1/2 cup milk
1/2 Tablespoon butter

1. To a soup pot add tomatoes with their juices and chicken broth and bring to a gentle boil for 8-10 minutes until tomatoes begin to break down.  Add in garlic powder, pepper, herbs and sugar and stir to combine.
2. Lower the heat and add in the milk and butter.  Blend soup with an immersion blender until smooth or in a blender working in batches.  Serve hot with warm bread or grilled cheese sandwiches.  For an added level of decadence add a sprinkle of goat cheese to the soup.  Delish!

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