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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
This recipe is:
Quick
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 PeelingTo 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
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
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Reviewed on Sep. 17, 2010 by stevennicole
I used basil instead of time and cut the butter in half and added a splash of olive oil. It was very good.
Reviewed on Oct. 25, 2009 by CKGrrl17
I like my tomato soup creamy, so after taking out the bay leaf I poured it in the blender and it came out very creamy.
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