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This is one of the best recipes I have because it can be put together in no time. When tomato season is here, you'll find me making this pretty and pleasing soup often.
Nutritional Facts 1 serving (1 cup) equals 305 calories, 23 g fat (14 g saturated fat), 75 mg cholesterol, 1,131 mg sodium, 22 g carbohydrate, 4 g fiber, 5 g protein.
Originally published as Fresh Tomato Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p29
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Reviewed on Nov. 03, 2012 by mtok62
I made this according to the directions except I added garlic with the onion when I sauted in the butter. It was excellent! I froze it in containers (with the cream added) and it was as good as when I made it fresh.
Reviewed on Jul. 20, 2012 by kwloan
This soup is great!! I have made it per the recipe (though I use half and half instead of heavy cream) several times, but just bought a food mill yesterday - so skipped the up front peeling and seeding the tomatoes - just coarsley chopped them - cooked - then put through the mill - quick and easy!! When I am planning to freeze batches of this, I just prep through the tomato cooking phase, then bag and freeze - to save on freezer space. Then, in the middle of winter when I want a wonderful soup, I thaw it, and finish the prep where I left off. Since the time consuming part is already done, this makes for a quick meal and is delicious. So much better than canned or boxed soups!
Reviewed on Sep. 20, 2011 by bribarb1
I substituted fresh herbs for the dried and it was delicous!
Reviewed on Jul. 27, 2011 by kwloan
This was my first attempt to make home made tomato soup and it was great!! Due to the tomato prep, I would say it took more like 30 min. to put together, but worth it! I had a lot of tomatoes to use up from the garden, so was happy that this used 3# of them. I think that I will make another batch and freeze it after it is cooked, but before the cream is added. Then when I want to serve it, I will simply thaw and warm it, add the cream and voila! It'll be like summer in the middle of winter. Also - I used 1/2 and 1/2 instead of heavy cream - that is what I had on hand, and also makes it lighter, but still tasty and creamy.
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