Homemade Tomato Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 57.6
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 711.4 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.9 g
- Protein: 1.5 g
View full nutritional breakdown of Homemade Tomato Soup calories by ingredient
Introduction
This is so good, and freezes really well. Just whisk it when you reheat it. We love this with grill cheese sandwiches or just by itself. This is so good, and freezes really well. Just whisk it when you reheat it. We love this with grill cheese sandwiches or just by itself.Number of Servings: 12
Ingredients
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2 c chopped carrots
2 c chopped celery
3 c chopped onions
6 cloves garlic, minced
12 c chopped tomatoes, seeded and peeled
2 T olive oil
2 c chicken broth, low sodium
1 T salt
2 t sugar
Tips
To peel and seed the tomatoes quickly, wash them and place into a pot of boiling water for just a minute until the skin splits. Remove from the pot, allow to cool, and peel. Cut the peeled tomatoes in half horizontally and quickly swish seeds out with a spoon or knife.
Directions
Heat olive oil in a large soup pot (5 quarts or larger) over medium heat. Add carrots, celery, and onions and cook 10 minutes or until onions are translucent. Add garlic and cook another five minutes, stirring occasionally so the vegetables don't brown. Add tomatoes and chicken broth and simmer one hour.
Turn off heat and cool for 15 minutes or until cool enough to handle. Puree in batches in a blender or food processor. Return soup to pot and stir in salt and sugar. Reheat soup before serving.
Serving Size: makes 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user CRYSTALFAITH1.
Turn off heat and cool for 15 minutes or until cool enough to handle. Puree in batches in a blender or food processor. Return soup to pot and stir in salt and sugar. Reheat soup before serving.
Serving Size: makes 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user CRYSTALFAITH1.