Print Options

 
 
 Print

Fresh Tomato Soup Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups water
  • 6 medium tomatoes, peeled and diced
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon pepper

Directions

  • 1. In a large saucepan, cook onion in butter until tender. Stir in flour to form a smooth paste. Gradually add water, stirring constantly until thickened. Add the tomatoes, parsley, salt, sugar, thyme, bay leaf and pepper; bring to a boil.
  • 2. Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf. Yield: 4 servings.

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.