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Cold Spiced Tomato Soup Recipe
|Unsalted butter||1 Teaspoon|
|Diced carrot||1⁄4 Cup (4 tbs)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned plum tomatoes/3 pounds fresh tomatoes||1 3⁄4 Pound (1 Can,1 Pound 12-Ounce, Imported)|
|Rich chicken stock||1 Quart|
|Chopped fresh basil/1 1/2 teaspoons dried basil||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Whole black peppercorns||1⁄2 Teaspoon|
|Dried thyme||1 Pinch|
|Vegetable seasoning||To Taste|
|Chopped scallion||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 625 Calories from Fat 143
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 5.7 g28.6%
Trans Fat 0 g
Cholesterol 39.1 mg
Sodium 3238.4 mg134.9%
Total Carbohydrates 84 g28.1%
Dietary Fiber 11 g44.1%
Sugars 40.5 g
Protein 34 g67.2%
Vitamin A 275.3% Vitamin C 270%
Calcium 29.1% Iron 29%
*Based on a 2000 Calorie diet
Add all the remaining ingredients except the scallion and bring to a boil, then lower the heat and simmer, uncovered, for 40 minutes.Strain the soup through a fine sieve, but do not press too hard on the vegetables or the broth will become clouded.
Cool and chill.
Pour 1 cup of soup into a small Thermos for your Briefcase Lunch and sprinkle with the chopped scallions.
Freeze the rest of the soup in convenient quantities.
Don't forget to readjust the seasonings when defrosting.