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Fresh Tomato Soup Recipe

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This recipe for Fresh Tomato Soup, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Norma Boes
Added: Sunday, August 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 medium tomatoes, peeled and quartered, or one
14 1/2 ounce can tomatoes, cut up
1-1/2 cups water
1/2 cup chopped onion (1 medium)
1/2 cup chopped celery (1 stalk)
1/2 of a 6-oz can (1/3 cup) tomato paste
2 T snipped fresh cilantro or parsley
2 tsp. instant chicken bouillon granules
2 tsp. lime juice or lemon juice
1 tsp. sugar
Few dashes bottled hot pepper sauce
Snipped fresh cilantro or parsley (optional)

Directions:
Directions:
If desired, seed tomatoes. In a large saucepan combine the fresh or undrained canned tomatoes, water, onion, celery, tomato paste, the 2 T cilantro or parsley, bouillon granules, lime juice or lemon juice, sugar, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or till celery and onion are extremely tender. Cool slightly.
Place half of the tomato mixture into a blender container or a food processor bowl. Cover and blend or process till smooth. Repeat with remaining mixture. return all to pan; heat through or serve chilled. ladle soup into bowls. If desired, garnish with additional cilantro or parsley. Makes 4 side-dish servings.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You haven't tasted tomato soup, until you've tried this one! This is a low fat, low calorie soup but you would never know it. I had never tasted fresh tomato soup until I tried this --what a delightful surprise.

 

 

 

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