Saturday, January 24, 2015


This recipe was shared by my Team Lead, Cathy Silva.  She prepared a batch for "Souper" Friday at work. I tasted it and fell in love with its creamy tomato goodness.  Can't wait to make it.  Definitely going to pair it with grilled cheese sandwiches.

  • 3 large onions, peeled and chopped
  • 2 lbs. carrots, peeled and chopped
  • Garlic, 3-4 cloves, chopped
  • 2 cans plum tomatoes
  • 2 cartons vegetable stock
  • 1 bunch fresh basil chopped, large stems removed
  • Oregano, Parsley, Salt & pepper
  • 2 Tbs. extra virgin olive oil (EVOO)
  • ½ cup fat free half-n-half

In large pot, heat EVOO.
Sauté onions till translucent; about 5 minutes.
Add garlic and carrots, stir and sauté about 5 minutes.
Add tomatoes (I use the can lid to chop them up a bit)
Add vegetable stock and basil
Season to taste with parsley, oregano salt & pepper
Bring to near-boil, then simmer till carrots are tender (30-40 minutes)
Remove from heat and cool slightly.
Puree soup using immersion blender (or in batches using a blender)
Return to heat and add half-n-half. Stir until blended.


Weight Watchers: 0 PP per serving

I like to put oyster crackers on mine in the bowl!

1 comment:

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