Ww 1 Point Cool Tomato Soup With Ginger And Lemon Recipes

Steps:

• IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside.
• IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.
• Add stock to large saucepan and bring to the simmering point.
• Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.
• Simmer for 2 minutes.
• Serve at once.

Steps:

• To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
• Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
• Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
• Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
• Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
• Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
• Serve the soup warm!

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
• Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.

Steps:

• Heat the oil in a large soup pot or dutch oven over medium heat; add the onion and cook, stirring, until tender, 5 minutes.
• Stir in the ginger and cook 1 minute more.
• Add the tomato and salt; bring to just a boil.
• Reduce heat and simmer, stirring occasionally, until the tomatoes are soft and juicy, about 15 minutes.
• Pass the tomato mixture through a food mill or sieve (to remove the seeds and skin) and return it to the pot.
• Allow to cool to room temperature.
• Stir in lemon juice and enough cold water to make 6 cups.
• If serving immediately, divide among 6 soup bowls and top each with 1 or 2 lemon slices.
• Or cover and refrigerate up to 2 days; let stand 30 minutes at room temp before garnishing and serving.
• 1 point per serving (1 cup).