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Tomato Soup recipes

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Old 08-04-1999, 12:09 PM   #1
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* Exported from MasterCook *

Creamy tomato corn soup--4 pts

Recipe By : Simply Light Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Brenda B. Reg 6
May 99

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups stewed tomatoes -- slightly pureed
1/2 cup evaporated skim milk
1/2 cup corn, whole kernel -- frozen
2 Tablespoons half and half
1 tablespoon whipped butter
1 dash white pepper

in 1 quart microwavable casserole combine tomatoes, milk, and corn and
microwave on medium for 5 minutes, until corn is heated. Add remaining
ingredients and stir to combine; microwave on medium for 2 minutes. Let
stand for 3 minutes, until flavors blend.

Nutritional per cookbook
Calories 206
fat 6
fiber 1
ww points 4

Reg 6 shared by Brenda B. Maine U.S.A.

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Old 08-06-1999, 11:22 PM   #2
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Default Tomato Soup recipes

* Exported from MasterCook *

Italian Tomato Soup

Recipe By : Great American Recipes
Serving Size : 5 Preparation Time :0:00
Categories : Soups, Hot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups chopped onions
1 1/2 cups chopped green bell pepper
1 clove minced garlic
1 teaspoon oregano
2 teaspoons basil
1/4 teaspoon red pepper flakes
1/4 cup Uncle Ben's Converted Rice, uncooked
2 cups Hunt's Diced Tomatoes
4 cups Swanson's Natural Goodness Fat-Free Reduce -- chicken flavor
cup water
36 slices Gallo Reduced Fat Pepperoni -- thinly sliced
5 tablespoons Precious Low Moisture Part Skim Mozzarella -- grated

1. In large non-stick saucepan sprayed with cooking spray saute onion and green pepper until softened. Stir in the garlic and cook for 1 minute.

2. Add oregano, basil, red pepper flakes, rice, tomatoes and broth.

3. Bring to a boil. Lower heat cover and simmer for 20 minutes or until rice is tender.

4. Stir in the pepperoni and sprinkle with the cheese. Cook for 1-2 more minutes.

Calories: 136.2
Fat grams: 1.8
Fiber grams: 2.4

W/W Points: 2

IF MADE WITH REGULAR PEPPERONI THE FOLLOWING APPLY:

Calories: 158.7
Fat grams: 6.6
Fiber grams: 2.0

W/W Points: 3

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Serving Ideas : Makes 5 1 1/2-cup servings.


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Old 09-13-1999, 04:49 AM   #3
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* Exported from MasterCook *

Creamy tomato corn soup--4 pts

Recipe By :Simply Light Cooking
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups stewed tomatoes -- slightly pureed
1/2 cup evaporated skim milk
1/2 cup corn, whole kernel -- frozen
2 Tablespoons half and half
1 tablespoon whipped butter
1 dash white pepper

in 1 quart microwavable casserole combine tomatoes, milk, and corn and
microwave on medium for 5 minutes, until corn is heated. Add remaining
ingredients and stir to combine; microwave on medium for 2 minutes. Let
stand for 3 minutes, until flavors blend.

Nutritional per cookbook
Calories 206
fat 6
fiber 1
ww points 4


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Old 09-13-1999, 04:55 AM   #4
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* Exported from MasterCook *

Fresh Tomato Soup With Basil - 1/2 Point

Recipe By :Simple Goodness - 1/2 Point
Serving Size : 5 Preparation Time :0:00
Categories : @ SENT 6/99 Asian Vegetarian
Ww Forum

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
4 1/2 cups chopped seeded peeled tomato
3/4 cup chopped onion
1/2 cup chopped celery
1 cup water
1 teaspoon chicken-flavored bouillon granules
1/2 teaspoon sugar
1/4 teaspoon freshly ground pepper
1/3 cup finely chopped fresh basil
basil springs -- optional

1. Coat a Dutch oven with cooking spray; place over medium heat until
hot. Add tomato, onion and celery; saute 5 minutes or until onion is
tender. Add water, bouillon granules, sugar, and pepper; bring to boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally. 2.
Pour half of tomato mixture into a blender or food processor; process
until smooth. Pour into a bowl. Repeat procedure with remaining tomato
mixture. Stir in chopped basil; cover and chill. Garnish each serving
with basil sprigs, if desired. Yield: 5 servings (serving size: 1 cup).

Selections: 1FR/V; Points: 0.5 - Per serving: Cal 55(16% from fat); Pro
2.1g; Fat 1g(sat 0.1g); Carb 11.7g; Fib 3.1g; Chol 0mg; Iron 1mg; Sod
191mg; Calc 23mg.

MC Formatted by Sue B 6-5-98.


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Old 01-02-2000, 11:24 PM   #5
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Several years ago I had a recipe from WW for tomato soup. I loved it, but some how I have lost it. Does anyone have the recipe? Thanks! Debi
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Old 06-30-2000, 02:29 AM   #6
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This is a very fast soup that I am really addicted to! I use vegetable boullion cubes (I'm vegetarian) but you could use any flavor. I hope you like it!
2 vegetable boullion cubes
1 cup V-8 juice
3 cups water
2 cups frozen corn
1 (4 oz.) can mild green chilis
1 (14.5 oz.) can diced tomatoes
3 Tablespoons instant minced onion
1 cup instant rice (brown or white)
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon garlic salt
1/2 teaspoon chili powder
dash pepper
Dump everything except rice in a saucepan, bring to a boil and cook 5 minutes. Add the rice, cover and remove from heat. Let set 10 minutes. That's it.(I am SUCH a lazy cook!)
5 servings

[This message has been edited by skturg (edited 06-29-2000).]
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Old 04-24-2001, 05:24 PM   #7
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* Exported from MasterCook *

Italian Tomato Soup

Recipe By : Great American Recipes
Serving Size : 5 Preparation Time :0:00
Categories : Soups, Hot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups chopped onions
1 1/2 cups chopped green bell pepper
1 clove minced garlic
1 teaspoon oregano
2 teaspoons basil
1/4 teaspoon red pepper flakes
1/4 cup Uncle Ben's Converted Rice, uncooked
2 cups Hunt's Diced Tomatoes
4 cups Swanson's Natural Goodness Fat-Free Reduce -- chicken flavor
cup water
36 slices Gallo Reduced Fat Pepperoni -- thinly sliced
5 tablespoons Precious Low Moisture Part Skim Mozzarella -- grated

1. In large non-stick saucepan sprayed with cooking spray saute onion and green pepper until softened. Stir in the garlic and cook for 1 minute.

2. Add oregano, basil, red pepper flakes, rice, tomatoes and broth.

3. Bring to a boil. Lower heat cover and simmer for 20 minutes or until rice is tender.

4. Stir in the pepperoni and sprinkle with the cheese. Cook for 1-2 more minutes.

Calories: 136.2
Fat grams: 1.8
Fiber grams: 2.4

W/W Points: 2

IF MADE WITH REGULAR PEPPERONI THE FOLLOWING APPLY:

Calories: 158.7
Fat grams: 6.6
Fiber grams: 2.0

W/W Points: 3

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Serving Ideas : Makes 5 1 1/2-cup servings.
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Old 10-20-2003, 10:10 PM   #8
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Default Creole Tomato Soup

Creole Tomato Soup - 4 servings -1 pt per serving

2 teaspoons margarine –
1 medium green pepper -- diced
1 medium onion -- finely chopped
1 medium garlic clove -- minced
2 cups chicken bouillon
1 28 ounce can tomatoes
2 teaspoons sugar
1 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 bay leaves
dash cayenne pepper
1/4 teaspoon black pepper
salt -- to taste

In a Dutch Oven over medium heat, melt margarine. Add green pepper, onion, garlic and 3 tablespoons of the bouillon. Cook, stirring, until onion is soft (about 4-5 minutes). If liquid begins to evaporate, add a little more bouillon.
Add all remaining ingredients except salt.
Cover and bring to a boil. Lower heat and simmer for at least 15 minutes, or until green pepper is tender and flavors are well blended. Remove bay leaves.
I like to use my stick blender to puree the soup slightly for more body.
Add salt if desired.

Soup will keep in refrigerator for 2-3 days.
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