Rate this recipe
5/5
(1 Votes)
0 Picture
Ingredients
- 1 (28-ounce) can whole tomatoes, in juice
- 1 rib celery, roughly chopped
- 1 cup low-sodium chicken broth
- Kosher salt and freshly ground black pepper
- 1 tablespoon pure maple syrup
- 1 to 2 teaspoons fresh lemon juice
- 1/4 to 1/3 cup cream
Details
Servings 4
Preparation time 10mins
Cooking time 14mins
Adapted from foodnetwork.com
Preparation
Step 1
Puree the tomatoes, celery and broth in a blender until smooth. Season, to taste, with salt and pepper. Season with lemon juice and maple syrup. Stir in cream.
Transfer to a microwave safe bowl. Heat in microwave on HIGH until warmed through, about 4 minutes. (Alternatively heat the old-fashioned way in a pan.) Pour hot soup into an air-tight thermos. Pack in a lunch sack and send off to school.
Copyright (c) 2008 Television Food Network, G.P., All Rights Reserved
Review this recipe