Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos: Tomato Soup Diet Recipe Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Tomato Soup Diet Recipe Biography

Source:- Google.com.pk

Tomato Soup
Ingredients
Carrotsto taste (in pieces)
Chicken stock cubes2 cubes
Italian herbs to taste
Onionshalf (big onion)
Parsleyto taste
Pepperto taste
Saltto taste
Tomato concentrate2 table spoons
Tomato Pieces2 tins (800g)

Instructions
1

Fill a big pot with 2 litres of water and boil with 2 stock cubes.
2

Into that, put half a big onion shred into pieces.
3

Add some salt, some pepper, parsley, Italian herbs, pieces of carrot. Let it boil for about 10 minutes.
4

Add 2 tins of shred tomato pieces (2x400g) and two spoons of tomato concentrate. Let it boil and stir. After about 10 minutes, check the taste, if you wan to add any spices. At the end you can add some dried vegetable pieces.
Nutrition Made Easy

Ingredients
2 cups fat-free, less-sodium chicken broth $
1 cup chopped onion $
3/4 cup chopped celery $
1 tablespoon thinly sliced fresh basil
1 tablespoon tomato paste $
2 pounds plum tomatoes, cut into wedges
1/2 teaspoon salt $
1/4 teaspoon freshly ground black pepper $
6 tablespoons plain low-fat yogurt $
3 tablespoons thinly sliced fresh basil
Preparation

1. Combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 30 minutes. 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 smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper. Ladle 3/4 cup soup into each of 6 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons basil.
Real Healthy Tomato Soup
INGREDIENTS
Serves 5

    4 large heirloom tomatoes
    1 Tablespoon coconut oil
    1 sweet, yellow onion, chopped
    3 sweet colorful bell peppers, seeded and chopped
    1 bay leaf
    1 teaspoon dried thyme
    1 teaspoon sweet paprika
    2 cloves garlic, minced
    6 oz organic tomato paste
    1 teaspoon sea salt
    1 teaspoon ground pepper
    ½ cup filtered water
    4 cups chicken broth
    1 Avocado, sliced
    1 bunch cilantro, chopped

INSTRUCTIONS

    Bring a large pot of water to boil. Cut a large X into the bottom of each tomato, then drop into the boiling water for 3 minutes. Remove with tongs. Set on a cutting board and allow to cool. Once cooled, peel and seed the tomatoes, then chop.
    In a large soup pot, heat the coconut oil over medium. Add the onions, bell peppers, bay leaf, thyme, paprika and garlic. Saute for about 5 minutes, until the onions and peppers become tender.
    Add the tomato paste, salt, pepper and water. Mix well and cook for another 5 minutes.
    Add the chicken broth and tomatoes, cover and simmer for 25 minutes.
    *Optional* At this point you have the option of blending your soup, for a smooth consistency. It is not necessary, it you prefer a chunky soup then do not blend. To blend: Allow the soup to cool before blending in a food processor or by using an immersion blender.
    To serve, remove the bay leaf, ladle the soup into 5 soup bowls, then top with sliced avocado and chopped cilantro.

NUTRITION

Calories: 170     Fat: 8 g     Carbohydrates: 19 g     Sodium: 404 mg     Fiber: 8 g     Protein: 5 g
Tomato Soup Recipe with Roasted Garlic and Basil – 5:2 Diet Recipes
Ingredients

    1kg Ripe Tomatoes (I used a mixture of plum tomatoes, vine tomatoes and cherry tomatoes)
    1 bulb Garlic
    1 stick Celery
    1 Small Carrot
    2 Banana Shallots
    1/2 - 1 tablespoon Balsamic Vinegar (NB if your vinegar is 'strong' reduce the amount.)
    1 handful Basil (Stems chopped, leaves retained for garnish)
    1 tablespoon Olive Oil
    500ml Stock (Marigold works well, as does fresh chicken stock)

Optional

    1 teaspoon Sugar

Directions
Step 1     Cut the tomatoes in half lengthway and place them cut side up on a baking tray. Season well with salt and pepper and drizzle a little of the olive oil over them retaining about a teaspoon. Cut the head off the garlic bulb and wrap the whole thing in tinfoil
Step 2     Place them and the garlic bulb in a preheated oven at 190c for around an hour till the tomatoes are soft and the edges are starting to char
Step 3     Finely dice the celery, carrot and shallot and place in a large stockpot with the remainder of the oil. Cook for 8-10 minutes over a gentle heat till the mix starts to soften. Put to one side until the tomatoes are ready
Step 4     Add the tomatoes and all the juices to the mixed vegetables. Using a fork, squeeze out all the softened garlic into a bowl and discard the skin and root. Add the garlic paste to the tomato mixture. Add in the basil stems
Step 5     Add the stock and bring to the boil. Cook for around 20 minutes before blending with a stick blender. Check the seasoning and add half the balsamic before checking again. If you like, add a teaspoon or so of sugar (I don't usually find I need to do so) and add the rest of the balsamic and salt and pepper to taste.
Step 6     Serve hot or cold garnished with fresh basil leaves and your choice of croutons, creme fraiche, greek yoghurt or crispy garlic.

Tomato Soup Diet Recipe Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos