| Servings: 8-9 cups |
Ingredients
- 3 c. water
- 4 t. Herb Ox no salt Chicken Buillon
- 8 large Roma tomatoes, seeded and chopped
- 1 sweet onion, diced
- 1 T. dried basil
- 1/4 c. no salt butter
- 1/4 c. flour
- dash white pepper
- 2 c. milk (or 2 c. water and 2/3 c. powdered milk)
- 3/4 c. dried cheese tortellini, cooked (or use fresh)
- grated parmesan cheese (optional)
Directions
In a large saucepan put the water, bullion, tomatoes, onion and basil. Bring to a boil for 5 minutes and then let simmer for 10 more minutes.
Carefully using a stick blender in the pan, blend most of the tomatoes and onions. (If you don’t have a stick blender, be very careful when you use your blender with hot soup. A little at a time for the regular blender. HOT- so be very careful.)
In another pan melt butter, add flour and pepper and whisk til blended. Cook for a couple of minutes whisking frequently, let it get light brown, but don’t let it burn. Now add the milk and whisk until it stars to thicken, cooking three more minutes.
Add this to the blended tomato mixture. and whisk.
Add the tortellini and heat for 10 minutes.
Ladle into bowls and top hot soup with 1 t. grated parmesan cheese.
Makes about 8-9 cups, each serving is 1 cup, about 50 mg per cup. This total does not include the sodium from the tortellini. Remember to add the sodium to your total.
This number does not include the parmesan cheese.
