Esta es una exhibición prevé de cómo se va ver la receta de 'Creamy Tomato Soup With Chunky Vegetables' imprimido.

• Click here to print
• o regresate de nuevo a Creamy Tomato Soup With Chunky Vegetables.

Receta Creamy Tomato Soup With Chunky Vegetables

by CookEatShare Cookbook

Ingredientes

2 teaspoon non-diet, tub-style butter 1 med. onion, finely minced 1 lg. garlic clove, chopped 3 c. vegetable stock or possibly broth 1 lg. celery stalk, diced 1 1/2 c. unpeeled new potatoes, cut into 3/4 inch cubes (2 sm. potatoes) 1 1/2 c. 10inch cauliflower pcs 1 c. zucchini, diced 1 med. sized sweet green pepper, diced 1/4 c. dry sherry 1/4 c. fresh parsley leaves, finely minced

3/4 teaspoon dry basil leaves Generous 1/4 teaspoon dry thyme leaves Generous 1/4 teaspoon dry marjoram leaves 1/8 teaspoon powdered mustard Dash of cayenne pepper 1/8 teaspoon black pepper 1 1/2 tbsp. cornstarch 1/4 c. cool water 1 (8 ounce.) can tomato sauce 3/4 c. whole lowfat milk Salt to taste

Direcciones

1. In a large saucepan or possibly small pot, heat butter over medium heat. Add in onion and garlic and 2 Tbsp. of stock. Cook, stirring frequently, till onion is soft, about 5 min. If onion begins to stick to pot, add in a bit more stock.
2. Add in remaining stock, celery, potatoes, cauliflower, zucchini, green pepper, sherry, parsley, basil, thyme, marjoram, mustard, cayenne pepper, and black pepper. Bring mix to a boil. Cover, lower heat, and simmer about 15 to 20 min or possibly till vegetables are tender. (The celery will be crisp-tender.)
3. Meanwhile, in a small bowl, stir cornstarch and water together till thoroughly blended. Add in cornstarch-water mix to liquid in the pot. Raise heat slightly and cook, stirring frequently, till stock thickens and boils, about 1 to 2 min.
4. Lower heat again. Stir in tomato sauce, lowfat milk, and salt, if you like. Heat soup an additional 4 or possibly 5 min. This soup keeps 2 to 3 days in refrigerator. Makes 5 to 6 servings.

© 2025 CookEatShare