Fresh Tomato Soup

17 users rated this recipe an average rating of 3.5
  • Makes: 6 servings
  • Serving Size: 1 cup
  • Start to Finish: 30 mins
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Fresh Tomato Soup
medium or 4 large tomatoes (2 pounds total), cored and seeded
1 1/2
cups coarsely chopped red sweet peppers (2 medium)
of a sweet onion, such as Vidalia or Maui, chopped
cup snipped fresh basil
cup reduced-sodium vegetable broth or chicken broth
tablespoons whipping cream
tablespoon honey
  1. In a blender or food processor combine half of the tomatoes, half of the sweet peppers, half of the onion, and half of the basil; add half of the broth. Cover and blend or process until smooth. Transfer all to a large saucepan. Repeat with the remaining tomatoes, sweet peppers, onion, basil, and broth. Cook over medium heat until heated through. Stir in cream and honey. Serve warm.
From the Test Kitchen

If tomatoes are out of season, you can substitute two 14.5-ounce cans whole tomatoes for the fresh tomatoes in this soup.

This soup is also delicious and refreshing when served cold. Cover and chill for up to 24 hours before serving.

Nutrition Facts (Fresh Tomato Soup)
    Per serving:
  • 69 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 1 g monounsatured fat),
  • 7 mg chol.,
  • 105 mg sodium,
  • 11 g carb.,
  • 3 g fiber,
  • 8 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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