Parenthetical note, without the parentheses: On special days, when I eat carbier, like Christmas, I still try to keep my total carbs under 100gN. Today I had probably half of that. Just a steak for supper later. YAY for me!
I've posted a tomato soup recipe before, and it will end up here eventually, as I'm still working - but not very hard - at moving all of my recipes here from my old blog. Anyway, I made it differently today, and I think it's even better!
Here is how I made today's version:
2 large cans crushed tomatoes (NOTE: if you are here from the NF group and want to eat this during early healing, substitute tomato sauce so there are no chunks or seeds!)
1 big can of tomato juice
24 oz container of full fat ricotta cheese
7 drops EZSweetz (or equivalent)
1/4 tsp cinnamon
1 tsp salt
1 tsp white pepper
1 tsp onion powder
1/2 tsp garlic powder
2 Tbsp dried basil flakes
2Tbsp balsamic vinegar
pint of half'n'half
grated asiago for garnish
Using a BIG pot (mine was bigger than a dutch oven and about 2/3 full), warm the first 2 ingredients until they steam, stirring to prevent scorching; this will make the cheese melt more easily.
Whisk in the ricotta cheese until fully melted.
Whisk in remaining ingredients EXCEPT half'n'half and asiago; keep whisking as you bring soup back up to a simmer.
When fully blended and starting to simmer (it will be pretty thick at this point) stir in the half'n'half and return to a simmer. Once it is simmering, lower heat to medium low, cover, and let simmer, stirring occasionally, for 15-20 minutes.
Ladle into soup bowls; grate asiago cheese over the top.