Yellow Tomato Soup
Recipe from Better Homes and Gardens
Make this side dish soup well ahead of serving time so it has time to chill. Serve it at home or pack it to carry to a potluck.
Yield: 8 side-dish servings
Prep Time: 20 mins
see savings2 14 1/2 ounce canreduced-sodium chicken broth
see savings1 1/2 poundsyellow tomatoes, peeled, seeded, and cut up (about 5 medium)
see savings1large yellow sweet pepper, seeded and cut up
see savings2 - 3yellow banana peppers, seeded and cut up
see savings4cloves garlic, chopped
see savings1/2of a small onion
see savings1small plum tomato, peeled, seeded and diced
see savingsFresh whole chives (optional)
Transfer soup to bowl. Cover and chill for at least 4 hours or up to 24 hours. Transfer to an insulated bottle. Place diced plum tomato in a covered small container; pack in an insulated cooler with ice packs. If using chives, place in a self-sealing plastic bag; seal. To serve, pour soup into bowls or cups; sprinkle with chopped tomato and, if desired, chives. Makes 8 side-dish servings.
Per Serving: cal. (kcal) 41, Fat, total (g) 1, carb. (g) 7, fiber (g) 1, pro. (g) 2, vit. C (mg) 63, sodium (mg) 299, Percent Daily Values are based on a 2,000 calorie diet