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Posting this recipe again.
RUSTIC TOMATO AND RED PEPPER SOUP
[2] tablespoons olive oil
[1] tablespoon butter
[2] teaspoons sugar
[2] teaspoon honey
[4] cloves garlic diced or crushed (I have even used the garlic in a tube or jar and worked out fine)
[1] large white or yellow onion.
[2-3] tablespoons tomato paste
Pepper
Pinch of cayenne pepper if you wish a little heat
[3-4] carrots diced or chopped small and I have even tossed them into the food processor with the tomatoes but they will not be as sweet if not sautéed.
Large handful of fresh basil, finely chopped, which gets added just a few minutes before serving.— during the winter I just add some Italian seasoning to the soup or buy tomatoes that include Italian seasonings.
[2] 28 oz cans of peeled tomatoes. You can use San Marzano (expensive) but I generally buy CENTO whole peeled tomatoes in juices or if you prefer, you can just use crushed tomatoes.
[1] jar of CENTO roasted red peppers drained and rinsed. I rinse to remove the salt). You can buy the 12 oz. jar or up to 16 oz. would be fine. Another brand would also be fine.
[4 cups] low sodium chicken stock
[1] cup heavy cream or you could use a can of evaporated milk if you don’t want the heavy cream. I like the cream. You can also use LESS CREAM if you want to lighten up the recipe, but as written works for me.
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I pulse the tomatoes and peppers in the blender or food processor just a couple times to break them down a little— but I still like some texture. Personal choice. Set aside.
In a large none reactive pan, heat the butter and olive oil. Add onion and chopped carrots. Sauté on medium until softened— about 10 minutes. Add garlic and sauté just another 1-2 minutes. Add the tomato paste and sauté a couple minutes stirring to mix the ingredients and to cook the rawness out of the tomato paste.
Regarding the sugar/honey— I have found that the mix of the two gives a great flavor but adjust to your tastes. I have never tried using a sugar substitute but give it a shot.
Add chicken stock, tomato/ peppers mix, then add sugar and honey, and cayenne if you are using. Carrots should be soft. Let simmer barely for about 10 minutes. Add chopped basil leaves and cream. Heat just until hot and ready to serve.
Hope you like it— Kenna
Serving size—- sometimes when I make multi serving foods like soups, what I do is weigh the pan I am going to use to cook it in first, then proceed with recipe and when it is all done
Weigh the pan again. The difference is the actual soup. Then for servings I put one (1] and the weight of the soup in grams or ounces. Then when I enter my portion in grams or ounces, the FS program calculates it based on the total. Does that make sense? My normal serving is 1 cup, while my BF eats 2 cups, so number of servings depends on who you are feeding. The FS cookbook program is ridiculously labor intensive. I’m sure they are aware but are disinclined to do anything about it.
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1695 kcal
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Fat: 78.88g | Prot: 82.43g | Carbs: 159.06g.
Breakfast: Aqua de Jamaica (hibiscus ice tea), Great Value Extra Sharp Cheddar Cheese, Ground Beef (80% Lean / 20% Fat), Egg, Dave's Killer Bread 21 Whole Grains & Seeds Thin-Sliced, Welch’s grape juice and Hibiscus drink, Nopales (Without Salt, Cooked), POM Wonderful 100% Pomegranate Cherry Juice, Sara beth spreadable fruit Mixed berry jam. Lunch: Sunsweet Dried Pitted Prunes, 365 Chia Seed, Tru-Nut Powdered Peanut Butter, CanMar Foods Milled golden flax, Driscoll's Blueberries, Ranch Granola, Chobani Nonfat Plain Greek Yogurt, Chobani Nonfat Vanilla Blended Greek Yogurt (Container). Dinner: POM Wonderful 100% Pomegranate Juice, Aqua de Jamaica (hibiscus ice tea), Pure Leaf Unsweetened Green Tea, Kirkland Signature Balsamic Vinegar, Nature Sweet Cherub Tomatoes, Cooked Summer Squash (from Fresh), White Table Wine, Canola Vegetable Oil, Roasted Potato, Sarabeth's Peach Apricot Preserves, Olive Oil, Lea & Perrins The Original Worcestershire Sauce, Pork Chops (Center Loin, Bone-In, Cooked, Pan-Fried). Snacks/Other: Betty Crocker Peanut Butter Cookie Mix Pouch. more...
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1795 kcal
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Exercise:
Watching TV/Computer - 2 hours, Walking (moderate) - 3/mph - 1 hour, Grocery Shopping - 1 hour, Studying - 2 hours, Cooking - 2 hours, Sleeping - 8 hours, Resting - 8 hours. more...
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