Fresh Tomato Soup

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.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 64
  • Calories from fat: 27%
  • Fat: 1.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.9g
  • Carbohydrate: 8.5g
  • Fiber: 1.9g
  • Cholesterol: 2mg
  • Iron: 0.8mg
  • Sodium: 496mg
  • Calcium: 12mg

Ingredients

  • 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

  1. 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.
  2. 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.
  3. Remove soup from heat. Stir in basil, rind, and butter.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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