Best Gypsy Cafe Tomato Soup Recipes

GYPSY CAFE TOMATO SOUP RECIPE

Gypsy Cafe Tomato Soup Recipe image

Provided by á-174942

Number Of Ingredients 10

Ingredients

1 tablespoon oil or butter
1 red onion chopped
1 large baking potato baked, peeled
4 cups tomato sauce combined with
1/2 teaspoon baking soda
2 cups half-and-half
2 tablespoons grated Parmesan cheese
1/2 tablespoon chicken base
1/2 cup hot water
1 dash dried oregano

Steps:

Heat oil in skillet over medium heat. Add onion and saute until tender, 5 minutes. Place onion and potato in food processor and puree until smooth. Combine tomato sauce and half-and-half in large saucepan. Bring to a boil and simmer 10 to 15 minutes. Add potato-onion mixture and cook, stirring occasionally, until thick and smooth. Add cheese. Mix chicken base with water and stir into soup. Simmer over low heat 5 to 10 minutes. Add dash oregano before serving. This recipe yields 4 to 6 servings. Each of 6 servings: 276 calories; 1,402 mg sodium; 31 mg cholesterol; 13 grams fat; 36 grams carbohydrates; 8 grams protein; 3.87 gram fiber.

TUSCAN VEGETABLE SOUP

Tuscan Vegetable Soup image

Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.

Provided by Ellie Krieger

Categories main-dish

Time 35m

Yield 6 servings (1 1/2 cups each)

Number Of Ingredients 15

Ingredients

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

Steps:

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
Serve topped with Parmesan, if desired.

Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams