Diabetes Care and Education

Tomato Mushroom Soup

Courtesy of:
Raquel Pereira MS RD LD

Ingredients:

• 1 can vegetable broth (14 oz)
  
• 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:

1. (If using canned tomatoes, skip to step 2). Slice tomatoes in half and squeeze to release seeds. Chop coarsely.
   
2. 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.
   
3. In separate skillet, heat 1 tablespoon oil. Add onions and stir till browned. Add mushrooms and rosemary and cover to cook well.
   
4. Puree cooked tomato mixture in blender.
   
5. 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 1/4 of recipe Servings Per Recipe: 4 Amount Per Serving Calories 181 Total Fat* 11.5g Saturated Fat 2.6g Monounsaturated Fat 5.0g Polyunsaturated Fat 2.6g Total Carbohydrate 15.6g (after subtracting fiber = 12.3g) Dietary Fiber 3.3g Protein 8.1g Sodium 623 mg




Exchanges per Serving 2 Vegetable 1 Medium-Fat Protein 1 Fat 1/2 Carbohydrate Choice