Gypsy Cafe Tomato Soup
- 1 tablespoon oil or butter
- 1 red onion chopped
- 1 large baking potato baked, peeled
- 4 cups tomato sauce combined with
- 1/2 teaspoon baking soda
- 2 cups half-and-half
- 2 tablespoons grated Parmesan cheese
- 1/2 tablespoon chicken base
- 1/2 cup hot water
- 1 dash dried oregano
Heat oil in skillet over medium heat. Add onion and saute until tender, 5 minutes. Place onion and potato in food processor and puree until smooth.
Combine tomato sauce and half-and-half in large saucepan. Bring to a boil and simmer 10 to 15 minutes. Add potato-onion mixture and cook, stirring occasionally, until thick and smooth. Add cheese.
Mix chicken base with water and stir into soup. Simmer over low heat 5 to 10 minutes. Add dash oregano before serving.
This recipe yields 4 to 6 servings.
Each of 6 servings: 276 calories; 1,402 mg sodium; 31 mg cholesterol; 13 grams fat; 36 grams carbohydrates; 8 grams protein; 3.87 gram fiber.