Fresh Tomato Soup Recipe

Tomato Soup
submitted by sumit at


Preparation Time5 MinCooking Time45 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main Ingredient


 Butter4 Tablespoon
 Peanut oil/Salad oil1 Tablespoon
 Onion1 Medium, minced
 Flour3 Tablespoon
 Ripe tomatoes6 Large, peeled, seeded and chopped
 Boiling water4 Cup (64 tbs)
 Bay leaf1 Large
 Parsley sprigs3
 Fresh thyme sprig/1 teaspoon dried sprig2
 Salt To Taste
 Freshly ground pepper To Taste
 Croutons1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 269 Calories from Fat 149

% Daily Value*

Total Fat 17 g26%

Saturated Fat 8.5 g42.6%

Trans Fat 0 g

Cholesterol 32.3 mg

Sodium 153.4 mg6.4%

Total Carbohydrates 28 g9.2%

Dietary Fiber 4.9 g19.8%

Sugars 9.4 g

Protein 5 g9.7%

Vitamin A 55.8% Vitamin C 69%

Calcium 6.3% Iron 10.7%

*Based on a 2000 Calorie diet


Heat 2 tablespoons of butter and the peanut oil in a large, heavy saucepan.
Cook the onion, stirring constantly, until it is soft and golden.
Stir in the flour and cook, stirring all the time, until golden; do not brown.
Add the tomatoes and water.
Tie the bay leaf, parsley sprigs and thyme in a triple layer of cheesecloth to make a bouquet garni.
Add to the tomatoes.
Season with salt and pepper.
Simmer covered over low heat for 30 minutes.
Remove the bouguet garni and serve hot.