Fresh Tomato Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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1/2 cup chopped onion
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1/4 cup butter
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1/4 cup all-purpose flour
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2 cups water
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6 medium tomatoes, peeled and diced
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1 tablespoon minced fresh parsley
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1-1/2 teaspoon salt
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1 teaspoon sugar
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1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
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1 bay leaf
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1/4 teaspoon pepper
Directions
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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.
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2.
Reduce heat; cover and simmer for 20-30 minutes or until tomatoes are tender. Discard bay leaf.
Nutrition Facts
1-1/4 cups: 188 calories, 12g fat (7g saturated fat), 31mg cholesterol, 1022mg sodium, 19g carbohydrate (9g sugars, 3g fiber), 3g protein.
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