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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 162.6
  • Total Fat: 9.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 884.2 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 3.7 g
  • Protein: 6.2 g

View full nutritional breakdown of MollieBean's Fresh Tomato Soup calories by ingredient
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MollieBean's Fresh Tomato Soup

Submitted by: MODESTA
MollieBean's Fresh Tomato Soup

Introduction

I got this Recipe from My Mom many many years ago. She used white flour. I use whole wheat. This will be a favorite Recipe if you grow your own Tomatoes and peppers.
I caculated the Weight Watchers Points on this recipe and its only 3 points per serving.
Did not incude any toppings so if you add toppings calculate the points into the recipe.
The prep time and cooking time is aprox. since its been a couple years since I made this recipe.
I got this Recipe from My Mom many many years ago. She used white flour. I use whole wheat. This will be a favorite Recipe if you grow your own Tomatoes and peppers.
I caculated the Weight Watchers Points on this recipe and its only 3 points per serving.
Did not incude any toppings so if you add toppings calculate the points into the recipe.
The prep time and cooking time is aprox. since its been a couple years since I made this recipe.

Number of Servings: 6

Ingredients

    8 Large Ripe tomtoes, divided
    1 medium onion, sliced
    3-4 T Olive Oil
    1 clove garlic, mined, divided
    1 chili pepper, seeded and chopped (Jalapeno is what I use)
    1/4 cup chopped green onion
    3-1/2 T. whole wheat flour
    6 C beef broth, divided
    1 celery rib, chopped
    Sprig of cilantro
    Salt and Pepper to taste
    Low Fat Sour Cream Optional or fat free
    Sliced Chili Peppers,(again I use Jalapeno) Optional

Directions

Seed and coarsely chop tomatoes, discarding stem ends.
In a large deep skillet or saucepan, cook onion in olive oil until golden, stirring occasionally.
Add half the tomatoes and half the garlic; cook until tomatoes begin to brown and liquid is absorbed. Add remaining garlic, chili pepper and green onion; continue cooking until vegetables are lightly browned.
Sprinkle flour over vegetables; stir to mix well. Add half the broth, stirring until smooth. Add remaining tomatoes, celery and cilantro; cook over medium heat for 20 minutes, stirring occasionally. Press mixture through a food mill or sieve.
Add remaining broth and simmer 20 minutes. Season to taste.
Serve Hot or Cold, topped with sour cream and/or sliced chili peppers
Another favorite topping of mine is Minced Fresh Basil and Sour Cream.
Makes 6 servings
Tip: Seed Tomatoes by cutting in half, crosswise. Hold one half and squeeze gently.



Number of Servings: 6

Recipe submitted by SparkPeople user MOLLIE-BEAN.






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