SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 93.6
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 709.2 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 4.5 g
  • Protein: 2.9 g

View full nutritional breakdown of Maura's homemade tomato soup calories by ingredient
Report Inappropriate Recipe

Maura's homemade tomato soup

Submitted by: THE-MORE-GIRL

Introduction

You don't have to blend this at the end, but it's more vegetable-soup-ish and less tomato-soup-ish if you don't.

Also, I weigh all my ingredients in grams, so the volumes are a little off. For instance, I used 7 g olive oil, which is a little under the 2 tsp. noted here. I'll put my measures in parentheses so you can get the nutrition spot on if you want.
You don't have to blend this at the end, but it's more vegetable-soup-ish and less tomato-soup-ish if you don't.

Also, I weigh all my ingredients in grams, so the volumes are a little off. For instance, I used 7 g olive oil, which is a little under the 2 tsp. noted here. I'll put my measures in parentheses so you can get the nutrition spot on if you want.

Number of Servings: 4

Ingredients

    2 tsp. olive oil (7g)
    1 onion, chopped (213 g after peeling)
    3/4 tsp. salt (4 g)
    dash black pepper
    1 large raw carrot, finely chopped (185 g)
    2 ribs celery, finely chopped (99 g)
    2 14.5-ounce cans diced tomatoes, any flavor

Directions

Sautee onions, celery, and carrot in oil with salt and pepper, on medium-high heat, until everything is nice and wilted, about 15 minutes or so. Add tomatoes and two cans' worth of water. Bring soup to boil, then turn down the heat and simmer about 30 minutes.

For a smooth soup, strain out the vegetables and add them to a blender or food processor with a tiny bit of the liquid (too much and you'll explode your blender). Process until smooth, then add back in to the soup.

Serving Size: makes about 4 2-cup servings






Great Stories from around the Web


Rate This Recipe