My Grandma's Cream of Tomato Soup

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0% would make this recipe again

Very simple and tasty. A western interpretation of an Indian (Rajasthani) recipe.

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Preparation : 5 min Cooking : 15 min
120 calories/serving

Ingredients

2 1/2 cups strained tomatoes 650 g
3 cups chicken broth, luke-warm 750 mL
1/3 cup cornstarch 50 g
3 1/2 tbsp canola oil 55 mL
Tabasco sauce to taste [optional]
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Heat the oil in a saucepan over low heat. Add the cornstarch and beat well with a whisk or wooden spoon. Cook for 3 min, stirring constantly and taking care not to let it burn. Slowly add the broth, while stirring thoroughly to avoid lumps. Cook over medium heat 4-5 min.
  2. Add the tomatoes and mix well. Add more broth if the soup is too thick. Cook over medium heat 5 min. Season with salt, pepper, and Tabasco sauce to taste, then serve.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

120

Fat

8 g

12 %

Saturated 0.6 g
+ Trans 0.2 g

4 %

Cholesterol

0 mg

Sodium

470 mg

19 %

Carbohydrate

12 g

4 %

Fibre

1 g

4 %

Sugars

3 g

Net Carbs

11 g

Protein

1 g

Vitamin A

26 %

Vitamin C

26 %

Calcium

4 %

Iron

8 %
More info

Claims

This recipe is :
Excellent source of  :
Vitamin A
Good source of  :
Vitamin E, Vitamin K
Source of  :
Iron, Magnesium, Omega-3, Potassium, Vitamin B6, Vitamin C
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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