Creole tomato soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Margarine -- * see note |
| 1 | medium | Green pepper -- diced |
| 1 | medium | Onion -- finely chopped |
| 1 | medium | Garlic clove -- minced |
| 2 | cups | Chicken bouillon |
| 2 | cans | Tomatoes, canned -- ** see |
| Note | ||
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Dried marjoram |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Dried thyme |
| 2 | Bay leaves | |
| dash | Cayenne pepper | |
| ¼ | teaspoon | Black pepper |
| Salt -- to taste | ||
Directions
In a Dutch Oven over medium heat, melt margarine. Add green pepper, onion, garlic and 3 tablespoons of the bouillon. Cook, stirring, until onion is soft (about 4-5 minutes). If liquid begins to evaporate, add a little more bouillon. Add all remaining ingredients except salt. Cover and bring to a boil. Lower heat and simmer for at least 15 minutes, or until green pepper is tender and flavors are well blended. Add salt if desired.
Soup will keep in refrigerator for 2-3 days.
Recipe By : Skinny Soups
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