Cook'n is the best selling recipe organizer

Volume III
August 23, 2013

Weekly Home / Recipe Center

Cream of Tomato Soup

Serves 2

For an all-American soup-and-sandwich lunch, pair Cream of Tomato with a Veggie Sub

Calories per serving: 125

3 tomatoes, chopped
1/4 cup water
1/2 teaspoon crushed garlic
1/4 teaspoon onion powder
1/4 teaspoon salt
1/2 avocado, chopped
2 teaspoons extra-virgin olive oil
2 teaspoons minced fresh dill weed, or basil, or 1/2 teaspoon dried

cutting board
serrated knife, 5-inch
chef’s knife, 8-inch
measuring cups
garlic press
measuring spoons
rubber spatula

Put the tomatoes, water, garlic, onion powder, and salt in a blender and process on medium speed until smooth. Add the avocado and oil and process on medium speed until smooth. Add the dill and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Cream of Tomato Soup will keep for 2 days.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Help on downloading recipes

  • Raw Food Made Easy for 1 or 2 People, availible in the Cook'n Library

blog comments powered by Disqus

Contribute to the Cook'n Club!

DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.