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Fresh Tomato Soup Recipe
|Peanut oil/Salad oil||1 Tablespoon|
|Onion||1 Medium, minced|
|Ripe tomatoes||6 Large, peeled, seeded and chopped|
|Boiling water||4 Cup (64 tbs)|
|Bay leaf||1 Large|
|Fresh thyme sprig/1 teaspoon dried sprig||2|
|Freshly ground pepper||To Taste|
|Croutons||1⁄2 Cup (8 tbs)|
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
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.