Heirloom Tomato & Vegetable Soup (makes 8 2-cup servings)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 188.8
  • Total Fat: 8.5 g
  • Cholesterol: 6.3 mg
  • Sodium: 485.8 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 7.8 g

View full nutritional breakdown of Heirloom Tomato & Vegetable Soup (makes 8 2-cup servings) calories by ingredient


Introduction

Fresh herby tomato soup made with heirloom tomatoes and other veggies. You can also add cream or sour cream at the end, but I chose not to in order to keep the calories low. And this soup is so flavorful it really doesn't need it! Fresh herby tomato soup made with heirloom tomatoes and other veggies. You can also add cream or sour cream at the end, but I chose not to in order to keep the calories low. And this soup is so flavorful it really doesn't need it!
Number of Servings: 8

Ingredients

    7 cup Chicken stock
    3 tbsp Olive Oil
    1 cup sliced carrots
    1 cup sliced celery
    1 red bell pepper, chopped
    1 onion, chopped
    5 cloves Garlic, minced
    Large can of diced tomatoes, including liquid
    4 Heirloom Tomatoes, chopped
    1 cup chopped fresh Parsley
    2 tbsp. chopped fresh Cilantro
    1 tbsp Curry powder
    .5 cups chopped fresh basil
    .06 cup Cornstarch (optional - contains gluten)

Tips

Don't skimp on the fresh herbs. That's where the amazing flavor comes from.

The 30 minute prep time is only because you have to chop SO much stuff, and I'm pretty slow at that. If you are fast with a knife your prep time will be much shorter.

This soup can be made vegan / vegetarian simply by using veggie stock instead of chicken. It is lactose free as long as you don't finish with cream. It is gluten free as long as your chicken stock is AND if you leave out the corn starch. It is low fat, too.


Directions

In large soup cookpot or dutch oven heat 1tbsp of olive oil on medium high and add carrots, celery, bell pepper, and onion. Sautee for about 7 minutes or until vegetables begin to soften. Add stock, canned tomatoes, fresh tomatoes, and curry powder. Lower heat to medium and cook for 15 minutes. Add all fresh herbs and garlic. Cook 8 minutes. In a small bowl take some of the soup broth (a few tablespoons) and whisk in the cornstarch, then pour the mixture into the soup. Add the remaining 2 tablespoons of olive oil (good quality stuff is preferable!) and salt to taste, stirring well. Let it cook for just another couple of minutes and it is done. Add cream or sour cream to finish if so desired, but it really is so flavorful it doesn't need it. Save those calories for a tasty dessert. :)

Serving Size: makes roughly eight 2-cup servings