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Fresh Tomato Soup

 Fresh Tomato Soup
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
4 ServingsPrep/Total Time: 30 min.

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

  • 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.
  • 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.