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This fresh-tasting soup is the first recipe I learned in my high-school home economics class. I've fixed it quite often since then. It's wonderful made with ripe garden tomatoes. —Gail Harris, Ramer, Tennessee
This recipe is:
Quick
Diabetic Friendly
Diabetic Exchanges: One serving (prepared with evaporated skim milk and nonfat sour cream and without salt) equals 1-1/2 vegetable, 1 starch, 1 fat; also, 164 calories, 121 mg sodium, 3 mg cholesterol, 22 gm carbohydrate, 9 gm protein, 5 gm fat.
Originally published as Cream of Tomato Soup in Taste of Home August/September 1997, p39
No More TearsTo reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)
To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)
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Reviewed on Nov. 09, 2012 by jmkasprak
When I first looked at the photograph, I thought the color was off. But after making this soup I found it really is rather pink! If I make this again, I would need to cook it longer because even after processing, the celery remains a little crunchy at the end of each bite. I'm heading back to the kitchen now to add some spices to the soup.
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