Garden Tomato Soup Recipe - Cooking Index
Garden Tomato Soup Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Tomatoes |
| 2 tablespoons | 30ml | Butter |
| 1 tablespoon | 15ml | Onion - finely chopped (small) |
| 2 teaspoons | 10ml | Sugar |
| 1/4 teaspoon | 1.3ml | Celery seeds |
| 1 teaspoon | 5ml | Salt |
| Freshly-cracked black pepper - to taste | ||
| Basil leaves - for garnish |
Bring a small pot of water to boil. Make an "x" with a knife in the bottom of each tomato then add them, a few at a time, to the pot. Cook 30 seconds to 1 minute. Remove the tomatoes and place in a large bowl of ice water, then peel and core.
Cut the tomatoes in half horizontally. Squeeze the seeds from the tomatoes into a strainer set over a large bowl. Press against the seeds with a spoon to extract the juice; add enough water to the juice to measure 1 cup. Set aside the juice and discard the seeds. Dice the tomatoes.
Melt the butter in a large saucepan over medium-low heat. Add the onion and cook until tender, 2 to 3 minutes. Stir in the tomatoes and reserved juice. Stir in the sugar, celery seeds and salt. Bring to a simmer. Cover and cook about 15 minutes, stirring occasionally.
Puree the soup in a food processor or blender until smooth. Season with the cracked pepper to taste. Pour into serving bowls and garnish each serving with a basil leaf.
This recipe yields 4 servings.
Each serving: 130 calories; 675 mg sodium; 16 mg cholesterol; 7 grams fat; 4 grams saturated fat; 18 grams carbohydrates; 3 grams protein; 3.65 grams fiber.
Source:
The Los Angeles Times, 08-14-2002
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