Fresh Tomato Soup

Cooking Light
Fresh Tomato SoupRecipe
Photo: Oxmoor House
Homemade tomato stock provides the base for this fresh soup. Prepare the soup through step 2 up to a day ahead. Reheat over medium-low heat, and stir in the basil, lemon rind, and butter just before serving.
6 servings (serving size: about 1 cup)

Ingredients

+ Add To Shopping List
1 teaspoon olive oil
1 cup chopped onion
6 cups chopped plum tomato (about 1 1/2 pounds)
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
2 garlic cloves, crushed
7 cups chopped seeded peeled plum tomato (about 1 3/4 pounds)
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons thinly sliced fresh basil
1 teaspoon grated lemon rind
1 teaspoon butter

Preparation

Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until tender. Add 6 cups tomato; cook 2 minutes. Reduce heat to low; stir in broth and garlic. Simmer, covered, 30 minutes.

Uncover; simmer 45 minutes or until reduced to about 6 cups. Drain broth mixture through a sieve into a large bowl; discard solids. Return broth to pan. Stir in 7 cups tomatoes, salt, and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.

Remove soup from heat. Stir in basil, rind, and butter.

Created date

September 2002

Nutritional Information

Calories 64
Caloriesfromfat 27 %
Fat 1.9 g
Satfat 0.6 g
Monofat 0.8 g
Polyfat 0.3 g
Protein 3.9 g
Carbohydrate 8.5 g
Fiber 1.9 g
Cholesterol 2 mg
Iron 0.8 mg
Sodium 496 mg
Calcium 12 mg