Creamy Tomato and Summer Herb Soup

by Judi on Jun 1, 2008

A very simple creamy soup that will satisfy your soup cravings plus get some vegetables into your diet.

Homemade soup from scratch helps control the nutritional content and it can be quicker and easier than you realize!

Time: 25 minutes
Servings: 4

2 tsp extra-virgin olive oil
1 medium sweet onion, chopped (approx 1 cup)
4 large vine ripe tomatoes, dices (approx 4 cups)
3/4 cup water
1/3 cup reduced-fat sour cream
1 TBSP chopped fresh tarragon (may substitute with basil)
1/4 tsp salt
Freshly ground black pepper, to taste

- Heat oil over medium in a medium sauce pan.
- Add chopped onion and sauté until softened.
- Add tomatoes and water, bring to boil.
- Reduce heat and simmer until vegetables are tender, about 5 minutes.

- Transfer soup to a food processor or blender (taking care blending with hot liquids) and puree until smooth.
- Using a strainer over the saucepan, pour the puree through the strainer.
- Discard the seeds and skin.

Whisk the sour cream and tarragon into the soup. Stir over low heat until soup is hot, but not boiling. Season with salt & pepper.

Nutritional information, per serving:
108 calories; 40 calories from fat; 4 g fat (1 g saturated; 0 g trans fat); 7 mg cholesterol; 15 g carbohydrate; 4 g protein; 3 g fiber; 176 mg sodium.

Credits: Recipe and information from Dayton Daily News, Life section, Monday May 12, 2008, by Jim Romanoff

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Caramel Sauce Recipe

by Judi on Oct 11, 2007

Why buy caramel sauce in a jar when you can make your own so easily at home? I mean, homemade caramel sauce… ooooh my!

1 1/2 c. sugar
1/3 c. water
1 1/4 c. heavy cream (an extra 1/4 c. to serve at room temp)
1/2 tsp vanilla extract

Directions

1. Mix the water and sugar in a large saucepan.
2. Cover and cook over low heat until the sugar dissolves.
3. Uncover. Increase the heat to boil until the sugar turns a medium brown, about 5 to 7 minutes, stirring continuously.
4. Slowly, add the cream and vanilla extract.
5. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes.
6. Serve warm, or at room temperature with heavy cream.

Ideas:

- Serve over ice cream.
- Serve over cake AND ice cream.
- For a coffee-caramel flavor, add 1 TBSP instant espresso or coffee powder to the water.
- Drizzle over homemade whipped cream topped specialty coffees (like a frappuccino or a caramel cooler - homemade, of course!).

Credit for this recipe goes to Food Network and Ina Garten.

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