Garden Abundance Tomato Soup
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 71.7
- Total Fat: 0.8 g
- Cholesterol: 0.3 mg
- Sodium: 19.4 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.6 g
- Protein: 2.2 g
View full nutritional breakdown of Garden Abundance Tomato Soup calories by ingredient
Introduction
This is an old family recipe we'd make every year when the garden overflows with tomatoes. We add garlic dumplings to this soup to make it a very hearty, healthy meal. This is an old family recipe we'd make every year when the garden overflows with tomatoes. We add garlic dumplings to this soup to make it a very hearty, healthy meal.Number of Servings: 15
Ingredients
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16 cups (4 quarts) fresh tomatoes, chopped
1 onion, minced fine (about 1 cup )-optional
3 cloves garlic -minced fine, or paste -optional
1 Tbs sage
1 Tbs oregano
1 Tbs basil
1/3 cup sugar
1 Tbs Cider Vinegar
Salt & Pepper to taste
Directions
This will make about 15 one cup servings, depending on how watery the tomatoes that you use are, and how much you reduce them.
1.Remove skins, stem core and roughly chop 4 quarts of fresh tomatoes and place in a large, heavy pot. If using the onion and garlic, add to the pot with the tomatoes
2. Bring this to almost a boil, then lower heat to med-low and simmer, uncovered until the tomatoes reach a 'stewed consistency'. Stirring every so often. The cooking time will vary depending on how watery the tomatoes are. Beefsteak varieties will usually require more time whereas plum or italian varieties will usually be drier and need less cooking time. It can vary from 2 to 3 hours.
3. Once the consistency is reached, add in the spices, cider vinegar, sugar, salt and pepper. Cook with the spices for an additional 30-45 minutes. Taste for flavor and adjust seasonings as needed.
4. Take the flour and gradually add up to 1/4 cup of milk (or water if you want this vegan) until you have a smooth, creamy paste. Add this to the soup to thicken, stirring well to mix.
--If adding dumplings, do so before thickening, as they will also thicken the soup some, too.
5. Allow to simmer for another 5 to 15 minutes, until the soup thickens. If you omit dumplings, you may need to add a bit more flour & water to get a thick soup. It should be thick enough to coat a spoon, and not be runny.
Number of Servings: 15
Recipe submitted by SparkPeople user CCKELLY3.
1.Remove skins, stem core and roughly chop 4 quarts of fresh tomatoes and place in a large, heavy pot. If using the onion and garlic, add to the pot with the tomatoes
2. Bring this to almost a boil, then lower heat to med-low and simmer, uncovered until the tomatoes reach a 'stewed consistency'. Stirring every so often. The cooking time will vary depending on how watery the tomatoes are. Beefsteak varieties will usually require more time whereas plum or italian varieties will usually be drier and need less cooking time. It can vary from 2 to 3 hours.
3. Once the consistency is reached, add in the spices, cider vinegar, sugar, salt and pepper. Cook with the spices for an additional 30-45 minutes. Taste for flavor and adjust seasonings as needed.
4. Take the flour and gradually add up to 1/4 cup of milk (or water if you want this vegan) until you have a smooth, creamy paste. Add this to the soup to thicken, stirring well to mix.
--If adding dumplings, do so before thickening, as they will also thicken the soup some, too.
5. Allow to simmer for another 5 to 15 minutes, until the soup thickens. If you omit dumplings, you may need to add a bit more flour & water to get a thick soup. It should be thick enough to coat a spoon, and not be runny.
Number of Servings: 15
Recipe submitted by SparkPeople user CCKELLY3.
Member Ratings For This Recipe
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COSMICWATCHER
Really yummy and light recipe, and I loved the fact that you get all this incredible taste without any fat or calories. No oil? Brilliant!!!
I just give you 4 stars, because you didn't mention there should be water added when boiling. It also makes an excellent tomato sauce for pasta or so. :) - 6/14/11