Friday, August 22, 2008

Homemade Cream of Tomato Soup

1 shallot
3 tbsp garlic
2 lbs fresh tomatoes
1/2 cup chicken stock
1/4 tsp allspice
Salt and pepper to taste (for the salt, use the Lite salt with added potassium)
1/4 tsp pepper flakes
1 small jar, sun dried tomatoes in olive oil
2 cans of smoked tomatoes (organic) (no salt added)
1 pkg of basil and tomato feta cheese (low fat)
1 pkg mascarpone cheese
1/2 cup cooking sherry
1/2 cup heavy whipping cream (low fat or no fat)

Sauté the shallot and garlic in the oil from the sun dried tomatoes. Add the sun dried tomatoes. Add the Sherry and sauté for a couple of minutes. Add all of the tomatoes and the 1/2 cup chicken stock. Cook until the tomatoes are beginning to fall apart. Puree the mixture with one of those hand/wand mixers. Add the mascarpone cheese and the feta cheese and blend with the wand mixer again. Add all of the spices and mix once more with the wand mixer. Cook for about 5-10 more minutes and stir in the whipping cream. When serving sprinkle Parmigiano Reggiano cheese on top.

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