PERFECTLY BALANCED WINTER MENU RECIPES
This recipe is adapted from “The Dahlia Bakery Cookbook” by Tom Douglas and Shelley Lance (Morrow, 2012). Tom’s Tasty Tomato Soup
Makes 6 servings
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium onion, thinly sliced 3 garlic cloves, smashed with the side of a knife and peeled 5 cups canned whole tomatoes in juice 1 cup water 2⁄3 cup half-and-half cream 1 ½ teaspoons kosher salt, plus more as needed ¼ teaspoon freshly ground black pepper, plus more as needed ¼ teaspoon crushed red pepper flakes ¼ teaspoon celery seed ¼ teaspoon dried oregano 1 tablespoon sugar Shaved Parmesan cheese for garnish
Prep time: 5 minutes. Cook time: 20 minutes. Total time: 25 minutes. Heat butter and olive oil in a large saucepan and sauté onion until translucent, about 5 minutes; add garlic and sauté 2 minutes more. Add tomatoes with their juice, water, halfand-half, salt, black pepper, red pepper flakes, celery seed, oregano and sugar. Bring to a boil, then lower heat to a simmer and simmer 15 minutes.
Remove from heat and puree in batches in a blender or using immersion blender. Return soup to pot and reheat to a simmer, seasoning to taste with more salt and pepper. Garnish with Parmesan cheese.
Per serving (without Parmesan garnish): 136 calories, 18g carbohydrate, 3g protein, 7g fat, 867mg sodium, 2g fiber, 10g sugar. Calories from fat: 46%.