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Fresh Tomato Soup
Ingredients
-
3
medium tomatoes, peeled and quartered
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1 1/2
cups water
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1/2
cup chopped onion (1 medium)
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1/2
cup chopped celery (1 stalk)
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1/2
6 ounce can (1/3 cup) tomato paste
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2
tablespoons snipped fresh cilantro or basil
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2
teaspoons instant chicken bouillon granules
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1
teaspoon sugar
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Few dashes bottled hot pepper sauce
-
Snipped fresh cilantro or basil (optional)
Directions
1. If desired, seed the tomatoes. In a large saucepan combine tomatoes, water, onion, celery, tomato paste, the 2 tablespoons cilantro, bouillon granules, sugar, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until celery and onion are very tender. Remove from heat and cool for 10 minutes.
2. Place half of the tomato mixture in a blender or food processor. Cover and blend or process until smooth. Repeat with the remaining mixture. Return all to the saucepan; heat through. If desired, garnish with additional cilantro.
3. Makes 4 servings (4 cups)
From the Test Kitchen
- Variation Chilled Fresh Tomato Soup:Prepare as above, except after blending, cover and chill soup for up to 24 hours. If desired, top chilled soup with dairy sour cream.
Nutrition Facts
(Fresh Tomato Soup)
- Servings Per Recipe 4,
- Calories 54,
- Protein (gm) 2,
- Carbohydrate (gm) 12,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 5,
- Vitamin A (IU) 1215,
- Vitamin C (mg) 27,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Sodium (mg) 744,
- Potassium (mg) 494,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Vegetables () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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