Monday, April 29, 2013
All this and a bowl of Soup
Homemade Tomato Parmesan Soup
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 cup chopped butternut squash
2 cans organic diced tomatoes salt free
1 cup grated Parmesan cheese
4 cups chicken broth or 4 cups water and chicken bouillon
2 cups fat free milk
a handful of sun dried tomatoes ( optional, I just have a big bag right now)
fresh chopped basil if you have it ( not really necessary)
Salt and pepper to taste
Stevia to taste if you want it a bit sweet like Campbell's which I do just to my bowl.
1/2 to 1 Tablespoon olive oil
Saute in the oil the onion, celery, carrot and squash until the onions are translucent. Add the cans of tomatoes with juice and chicken broth or water( dried tomatoes and basil) and simmer until all the veggies are soft. I usually let mine cook for a few hours. If you want you could put it in the crockpot after sauteing. Transfer your soup a little at a time into a food processor and blend until smooth.
Put it back onto your soup pot and reheat until nice and warm, then add the Parmesan cheese and stir until it melts. Add milk. Salt, Pepper and Stevia to taste.
1 cup of this soup has a grand total of 2 power points plus if your on WW. That's hardly countable for such a hearty filling soup.
It makes quite a bit so I store the rest in quart jars in the fridge.
Enjoy. Please.... If you try this soup let me know in the comments how you like it and if you changed it at all.