8
small (6 medium) tomatoes or
2 cups of canned tomatoes
2 tablespoons canola
oil
1
cup mushrooms, washed & chopped
½ cup
chopped onions
½ teaspoonblack
pepper
fresh
basil and rosemary to taste
½ cup
parmesan cheese
cooked
rice (optional)
Directions:
(If using canned
tomatoes, skip to step 2). Slice tomatoes in
half and squeeze to release seeds. Chop coarsely.
In medium saucepan,
cook the tomatoes in the vegetable broth with
1 tablespoon oil and pepper for 10-15 minutes.
Add chopped basil towards the end.
In separate skillet,
heat 1 tablespoon oil. Add onions and stir till
browned. Add mushrooms and rosemary and cover
to cook well.
Puree cooked tomato
mixture in blender.
In individual soup
bowls, mix tomato mixture with cooked mushrooms
and top with parmesan. Optional: Add warm cooked
rice to soup before adding parmesan.
Nutrition Facts
Serving Size ¼ recipe
Servings Per Recipe 4
Amount Per Serving Calories 181 Total Fat 11.5 g Saturated
Fat 2.6 g Monounsaturated
Fat 5.0 g Polyunsaturated
Fat 2.6 g Total Carbohydrate 15.6 g
(after subtracting fiber =
12.3 g) Dietary
Fiber 3.3 g Protein 8.1 g Sodium 623 mg
