Atkins Soup Recipes

Ingredients:

4 plum tomatoes, halved
2 small eggplants, quartered lengthwise
6 medium scallion, white and 1-inch green
4 clove garlic
3 tbsp olive oil
1 1/2 tbsp fresh marjoram, or 1 1/4 tsp dried
2 can chicken broth, reduced sodium
1 cup heavy cream
3/4 tsp salt
1/2 tsp pepper

Instructions:

A medley of vegetables mellowed with cream makes a pleasing first course
for a holiday dinner. This soup can be made up to two days ahead. If it
thickens too much, simply add a little extra chicken broth.

1. Heat oven to 400° F. Place tomatoes, eggplants, green onions and garlic
in a shallow roasting pan. Toss with oil and marjoram. Roast, turning
occasionally, 40 minutes until vegetables are tender and starting to brown.

2. When eggplants are cool enough to handle, scoop out pulp into a large
saucepot; add remaining vegetables. Stir in broth. Bring to a boil over
high heat. Reduce heat to low and simmer 35 minutes until vegetables are
very soft. Cool.

3. Purée soup in blender in batches. Return soup to saucepot. Stir in
cream, salt and pepper. Heat through.

Prep time: 20 minutes

Bake/Cook time: 1 h 15 min

Carbohydrates: 12.5 grams

Net Carbs: 9 grams

Fiber: 3.5 grams

Protein: 3 grams

Fat: 17.5 grams

Calories: 208

Servings: 8