Contest-Winning Fresh Tomato Soup Recipe

4.5 2 3
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Contest-Winning Fresh Tomato Soup Recipe

Read Reviews
4.5 2 3
Publisher Photo
This recipe makes the freshest-tasting soup that I've ever eaten. Most people don't expect a tomato soup to be chunky, but everyone who has tried this soup finds it a pleasant change from the smooth, creamy variety. It's an ideal way to use ripe tomatoes and other fresh garden produce!
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1 cup (2 stalks) chopped celery
  • 1 small onion, chopped
  • 1 carrot, grated
  • 1/2 green pepper, chopped
  • 1/4 cup butter
  • 4-1/2 cup chicken broth, divided
  • 1 quart fresh tomatoes, peeled and chopped
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons sugar
  • 1/4 cup flour

Directions

Saute celery, onion, carrot and green pepper in butter in large heavy pan. Add 4 cups broth, tomatoes, curry powder, salt, pepper and sugar; heat to boiling. Reduce heat; simmer for 20 minutes. Blend flour with remaining 1/2 cup broth. Stir gradually into soup. Cook until slightly thickened, stirring frequently. Serve hot. Yield: 2 quarts.
Originally published as Fresh Tomato Soup in Country Woman July/August 1988, p29

Nutritional Facts

1 cup: 57 calories, 3g fat (0 saturated fat), 9mg cholesterol, 368mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 fat.

  • 1 cup (2 stalks) chopped celery
  • 1 small onion, chopped
  • 1 carrot, grated
  • 1/2 green pepper, chopped
  • 1/4 cup butter
  • 4-1/2 cup chicken broth, divided
  • 1 quart fresh tomatoes, peeled and chopped
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons sugar
  • 1/4 cup flour
  1. Saute celery, onion, carrot and green pepper in butter in large heavy pan. Add 4 cups broth, tomatoes, curry powder, salt, pepper and sugar; heat to boiling. Reduce heat; simmer for 20 minutes. Blend flour with remaining 1/2 cup broth. Stir gradually into soup. Cook until slightly thickened, stirring frequently. Serve hot. Yield: 2 quarts.
Originally published as Fresh Tomato Soup in Country Woman July/August 1988, p29

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Reviews forContest-Winning Fresh Tomato Soup

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gaapss User ID: 1556096 25920
Reviewed Sep. 25, 2010

"I would cut back on the celery and add a little fresh basil."

MY REVIEW
Hannah0418 User ID: 1795891 50282
Reviewed Sep. 22, 2009

"luv this soup! luv the smell of the house when i make it - reminds me of when my mom cans tomatoes in the Fall. i like throwing in some fresh or canned corn too."

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