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    Cheese Tomato Soup

    List of Ingredients








    8 cups fresh chopped tomatoes with skins and seeds
    1 cup skim milk
    1 cup water
    1 teaspoon celery seeds
    1 teaspoon pepper
    1 teaspoon dill weed
    1 Tablespoon fresh basil
    1 teaspoon salt
    1 Tablespoon balsamic vinegar
    7 Tablespoons cheddar cheese, shredded

    Recipe




    Place tomatoes, milk, water and spices in large soup kettle. Cook on medium-low heat until tomatoes break down. Add balsamic vinegar. Remove from heat and cool. Puree all ingredients in blender. Reheat in large soup kettle. Serve with garnish sharp cheddar cheese and fresh basil leaf


    Yield:

    10 servings
    60 calories 2 grams of fat 30% calories from fat (11% without cheese garnish)

 

 

 

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