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Fresh Tomato Soup Recipe
|Ripe tomatoes||2 Pound, peeled and cut into eighths|
|Dry white wine||2 Cup (32 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Lemon peel||2 Inch|
|Lemon juice||2 Teaspoon (To Taste)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Calories 151 Calories from Fat 38
% Daily Value*
Total Fat 4 g6.6%
Saturated Fat 2.3 g11.4%
Trans Fat 0 g
Cholesterol 10 mg
Sodium 351.1 mg14.6%
Total Carbohydrates 14 g4.6%
Dietary Fiber 2.8 g11.1%
Sugars 8.7 g
Protein 2 g4.4%
Vitamin A 45% Vitamin C 39.3%
Calcium 5.1% Iron 6.1%
*Based on a 2000 Calorie diet
Cover and cook on HI, 10 minutes.
Stir through several times.
Cover and cook on HI, 15 minutes.
Discard lemon peel.
Pour soup into blender or food processor and mix until smooth.
Blend in lemon juice.
Return to casserole and cook on HI, 1 to 2 minutes, or until hot.
Pour into serving bowls and top each with dollop of sour cream.