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For a richer flavor, use beef broth instead of chicken broth. If you're watching calorie or fat, go for the fat-free broths instead of whole broth.
Try using Romano cheese instead of Parmesan for a subtle taste change.
There are lots of varieties of diced canned tomatoes now. Try different kinds for a quick change anytime.
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| Tomato Soup Roma |
Ingredients
(6 servings - 200 calories per serving)
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| 2 tbsp |
olive oil |
| 1 |
onion (chopped) |
| 1 |
green bell pepper (chopped) |
| 1 clove |
garlic (minced) |
| 1 tsp |
oregano (dried) |
| 2 tsp |
basil (dried) |
| 1/2 tsp |
crushed red pepper |
| 1/4 cup |
rice (uncooked) |
| 1 cup |
diced, canned tomatoes with juice |
| 4 cups |
chicken broth |
| 4 oz. |
pepperoni (thinly sliced) |
| 1/2 cup |
Parmesan cheese (grated) |
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- Heat olive oil in large saucepan.
- Saute onion and green pepper until softened.
- Stir in garlic.
- Cook for 1 minute.
- Add oregano, basil, crushed red pepper, rice, tomatoes, and broth.
- Bring to a boil.
- Lower heat to simmer.
- Cover pot and cook for 20 minutes.
- Stir in pepperoni.
- Cook for 2 minutes.
- Spoon into individual soup bowls.
- Sprinkle with Parmesan cheese.
- Serve while hot.
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