Tomato Soup and Fasolakia
There is nothing more satisfying on a cold evening than a warm bowl of tomato soup. This version is so tasty, you won’t miss the cream. In its place, we have used the Rind from a really good Parmigiano-Reggiano cheese and saved about 100 calories/serving. And, Oh my the flavor! This rind is packed with concentrated yumminess. A small 2” piece can add flavor, saltiness, and creaminess to an entire pot of soup.
These two recipes pair well together because they give you a sense of how versatile Tomato Soup can be. Fasolakia is simply Tomato Soup with a Greek twist!
Tomato Soup
Serving size 1 Cup 155 cal Protein: 8 g Carbs: 23 g Fat: 6 gIngredients
- 2 28 Oz Canned Tomatoes , organic
- 1 Tbsp Olive Oil
- 1 Med Onion , diced
- 2 Cloves Garlic , minced
- Rind Parmigiano-Reggiano Cheese
Directions
- Work in batches. Put tomatoes in blender and then push through a fine mesh sieve (can also use food mill or chinois). Remove pulp and retain juice. Each can create 2 C tomato juice. Set aside.
- In a soup pot (not cast iron; acidity is not good for cast iron) over medium heat, add Oil. When hot, add onions, sauté until soft. Add garlic, salt & pepper, sauté until fragrant. Add tomato juice and rind. Reduce to low heat, and simmer until warmed through and rind has melted, appx 20 minutes.
Fasolakia
Serving size 1 C 222 cal Protein: 12 g Carbs: 37 g Fat: 6 gIngredients
- 2 28 Oz Cans Tomatoes
- 1 Tbsp Olive Oil
- 1 Med Onion , diced
- 4 Cloves Garlic , minced
- Tbsp1 Oregano
- Sea Salt & Pepper
- Rind Parmigiano-Reggiano Cheese
- 1 Lb Green Beans , cut into bite sized pieces
- Lb1 Potatoes , sliced or quartered
Directions
- Work in batches. Put tomatoes in blender and then push through a fine mesh sieve (can also use food mill or chinois). Remove pulp and retain juice. Each can create 2 C tomato juice. Set aside.
- In a soup pot (not cast iron; acidity is not good for cast iron) over medium heat, add Olive Oil. When hot, add onions, sauté until soft. Add garlic, salt & pepper, sauté until fragrant. Add potatoes and green beans. Sauté until well coated with flavors. Add Tomato Juice and Rind. Reduce to low heat, and simmer until vegetables are fully cooked and rind has melted, appx 20 minutes. Add lemon juice and serve.
