Fresh Tomato Soup Recipe

Fresh Tomato Soup Recipe photo by Taste of Home

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My husband doesn't care for traditional tomato soup, but he loves this rich, fresh-tasting version. It has an unexpected chicken-broth base and appealing chunks of tomatoes. It's an excellent first course and a great light lunch with a salad and garlic bread.

This recipe is:

Diabetic Friendly

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Fresh Tomato Soup Recipe

Prep: 10 min. Cook: 25 min.

Yield: 9 Servings

10 25 35

Ingredients

2 cups sliced carrots
1 cup chopped celery
1 small onion, finely chopped
1/2 cup chopped green pepper
1/4 cup butter
4-1/2 cups chicken broth, divided
4 medium tomatoes, peeled and chopped (4 cups)
4 teaspoons sugar
1/2 teaspoon curry powder
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1/4 cup all-purpose flour

Directions

In a Dutch oven, saute carrots, celery, onion and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry powder, salt if desired and pepper; bring to a boil. Reduce heat; simmer for 20 minutes.
In a small bowl, combine the flour and remaining broth until smooth. Gradually add to soup. Bring to a boil; cook and stir for 2 minutes. Yield: 9 servings (about 2 quarts).

Nutritional Analysis: One 1-cup serving (prepared with margarine and low-sodium broth and without salt) equals 115 calories, 153 mg sodium, 2 mg cholesterol, 13 gm carbohydrate, 3 gm protein, 6 gm fat. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Fresh Tomato Soup in Taste of Home June/July 1999, p39

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Fresh Tomato Soup

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(1-1) of 1 reviews

Reviewed on Sep. 20, 2011 by shecooksalot

I have made this soup several times and we love the fresh homeade taste of it. It's perfect to use up our abundance of garden tomatoes. The only part of it that is not my favorite is peeling the tomatoes. Other than that, it is actually pretty simple to make.