Fresh Tomato and Garlic Soup
Total time: 35 minutes
Hot soup, perfect for cooler fall evenings but, with garden fresh tomatoes, still has the flavors of summer. I used vermicelli, but any small past would work. Or you could use spaghetti, breaking it into 1" (2.5cm) lengths.
Ingredients:
- 2 garden ripe tomatoes, 400gr, 14oz
- 1 small or 1/2 large onion, 88gr, 3.1oz
- 4 cloves garlic, 16gr, .56oz
- 1 tbs olive oil, 13.5gr, 4.8oz
- 2 cups chicken stock, 450gr, 15.9oz
- 1/4 cup very small pasta - vermicelli, 35gr, 1.2oz
- 1 tbs snipped fresh basil
- 1 tbs snipped fresh parsley
- 1 tsp balsamic vinegar, 16gr, .56oz
Instructions:
- Finely chop onion and garlic.
- Sauté in medium saucepan in olive oil over medium heat until soft and transparent, 7 - 10 minutes.
- Peel tomatoes and chop roughly.
- Add tomatoes to onion and garlic and sauté for 5 minutes.
- Add chicken stock and pasta, cover and simmer over low heat for about 15 - 20 minutes, depending on pasta, stirring every few of minutes so pasta doesn't stick.
- Remove from heat, add herbs, vinegar and serve.
Note: To peel tomatoes blanch in boiling water for 30 seconds, then plunge into cold water. Peels should slip off easily.
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Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 411 / 205.5 Total Carbohydrates: 62 / 31 Dietary Fiber: 10 / 5 Total Fat: 15 / 7.8 Saturated Fat: 2 / 1 Cholesterol: 15 / 7.5 Protein: 10 / 5 Calcium: 118 / 59 Sodium: 750 / 375 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/