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Fresh Tomato Soup Recipe

When tomatoes are in season, my family knows they can expect to see this soup on the dinner table. It tastes better than any store-bought soup.—Edna Hoffman, Hebron, Indiana

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Fresh Tomato Soup Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

Ingredients

1/2 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2 cups water
6 medium tomatoes, peeled and diced
1 tablespoon minced fresh parsley
1-1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1/4 teaspoon pepper

Directions

In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil.
Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf. Yield: 4 servings.

Nutritional Facts 1 serving (1-1/4 cups) equals 188 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 1,022 mg sodium, 19 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Fresh Tomato Soup in Taste of Home June/July 1994, p41

Quick and Easy Peeling

To peel tomatoes quickly and easily, cut a shallow "X" on the bottom of the tomato. Put it into a pot of boiling water for about 1 minute, then rinse under cold water. The skin will peel right off. —Claire Groff, Murphy, North Carolina