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Served warm or cold, this soup makes a savory first course or light lunch. People always comment on its big fresh tomato taste.—Kriss Erickson, Kalauea, Hawaii
Nutritional Facts 1 serving (1 cup) equals 211 calories, 15 g fat (3 g saturated fat), 10 mg cholesterol, 304 mg sodium, 17 g carbohydrate, 4 g fiber, 4 g protein.
Originally published as Roasted Tomato Soup in Taste of Home June/July 1997, p47
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
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Reviewed on Sep. 22, 2012 by MLH6
Easy and tastes great! Next time I will only use half the garlic.
Reviewed on Apr. 04, 2011 by okiema
i have been making these patties since recipe was published in 2000. very easy to make and easy on the budget. i always serve them with mashed pototoes and some kind of veggie for a very satiisfying meal for my family of five!
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