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Fresh Tomato Soup

Makes: 6 servings
Serving size: 1 cup
Start to Finish 30 mins
Fresh Tomato Soup
Ingredients
  • 6  medium  or 4 large tomatoes (2 pounds total), cored and seeded
  • 1 1/2  cups  coarsely chopped red sweet peppers (2 medium)
  • 1/2  of a  sweet onion, such as Vidalia or Maui, chopped
  • 1/4  cup  snipped fresh basil
  • 1  cup  reduced-sodium vegetable broth or chicken broth
  • 2  tablespoons  whipping cream
  • 1  tablespoon  honey
Directions

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 69,
  • Fat, total (g) 2,
  • chol. (mg) 7,
  • sat. fat (g) 1,
  • carb. (g) 11,
  • Monosaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 8,
  • pro. (g) 2,
  • vit. A (IU) 2381,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • sodium (mg) 105,
  • Potassium (mg) 399,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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