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Tomato soup happens to be one of my favorites soups. The addition of smoke, pancetta and lobster takes this completely over the top.
Ingredientes
- 28 ounces plum tomatoes, in juice
- 15.5 ounces tomato puree
- 48 fluid ounces low sodium chicken stock
- 2 tablespoons liquid smoke
- 6 large basil leaves
- 1 large onion, chopped
- 4 large garlic cloves, chopped
- 6 slices pancetta, chopped
- 2 teaspoons italian seasonings
- 2 teaspoons crushed red pepper
- 1 tablespoon sriracha
- 1 teaspoon smoked sea salt
- 1 cup heavy whipping cream
- 2 pounds lobster meat, cooked & sliced
Direcciones
- In a large heated stock pot, fry pancetta until crispy. Add onions, garlic, Italian seasoning. saute until veggies are soft
- Add lobster broth, tomatoes, puree, basil, liquid smoke, pepper, sriracha and salt to the pot. Simmer for a 15 minutes. blend with an immersion blender “boat motor” until smooth consistency.
- Simmer for 10 more minutes. add cream and stir until creamy and hot. top with lobster. garnish with croutons and green onion
- **smoke roma tomatoes for 20 minutes. omit 1st ingredient and liquid smoke**
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 484g | |
| Recipe makes 10 servings | |
| Calories 346 | |
| Calories from Fat 123 | 36% |
| Total Fat 13.75g | 17% |
| Saturated Fat 5.58g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 2172mg | 91% |
| Potassium 1125mg | 32% |
| Total Carbs 12.65g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.83g | 3% |
| Protein 42.97g | 69% |
