The Grit -- Tomato, Basil, and Feta Soup

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Tomato, Basil and Feta Soup

 

Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer

Serving Size : 6 Preparation Time :0:00

Categories : The Grit Restaurant Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 cups water

1/3 cup soy sauce

1 teaspoon onion powder

2 tablespoons extra virgin olive oil

1 small onion -- finely chopped

2 teaspoons minced garlic

1 small red bell pepper -- finely chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 15 oz cans diced tomatoes

1/2 cup finely chopped fresh basil

1 teaspoon balsamic vinegar

2 teaspoons cornstarch

water

freshly squeezed juice of 1 lemon

1 cup finely crumbled feta cheese

 

Thoroughly combine water, soy sauce, and onion powder in a small mixing bowl;

set aside.

 

Heat olive oil in a large stock pot and add onion. Saute until softened and add

garlic and red pepper. Saute 3 to 4 minutes. Add salt, pepper, diced tomatoes,

and soy sauce mixture. Stirring often, bring to a boil. Reduce heat and add

basil and vinegar. Blend cornstarch into just enough water to dissolve without

lumps and stir into soup. Simmer for 15 to 20 minutes and remove from heat.

Stir in lemon juice and crumbled feta cheese. Serve hot in warmed bowls.

 

Source:

" MC Formatted by Karen C. Greenlee "

S(ISBN):

" 1-58818-049-2 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 164 Calories; 10g Fat (54.3% calories

from fat); 6g Protein; 14g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol;

1567mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit;

1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 20028 0 0 0 0 20048