MollieBean's Fresh Tomato Soup
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
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.
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.