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Cold Spiced Tomato Soup

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  Unsalted butter 1 Teaspoon
  Diced carrot 1⁄4 Cup (4 tbs)
  Diced celery 1⁄4 Cup (4 tbs)
  Diced onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned plum tomatoes/3 pounds fresh tomatoes 1 3⁄4 Pound (1 Can,1 Pound 12-Ounce, Imported)
  Rich chicken stock 1 Quart
  Chopped fresh basil/1 1/2 teaspoons dried basil 1 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Whole black peppercorns 1⁄2 Teaspoon
  Whole clove 1
  Bay leaf 1
  Dried thyme 1 Pinch
  Vegetable seasoning To Taste
  Chopped scallion 1 Tablespoon (For Garnish)

Melt the butter in a 3 1/2-quart pot, preferably nonstick; add the carrot, celery, onion, and garlic, and toss over medium heat for 1 minute.
Add all the remaining ingredients except the scallion and bring to a boil, then lower the heat and simmer, uncovered, for 40 minutes.Strain the soup through a fine sieve, but do not press too hard on the vegetables or the broth will become clouded.
Cool and chill.
Pour 1 cup of soup into a small Thermos for your Briefcase Lunch and sprinkle with the chopped scallions.
Freeze the rest of the soup in convenient quantities.
Don't forget to readjust the seasonings when defrosting.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 625 Calories from Fat 143

% Daily Value*

Total Fat 16 g24.6%

Saturated Fat 5.7 g28.6%

Trans Fat 0 g

Cholesterol 39.1 mg13%

Sodium 3238.4 mg134.9%

Total Carbohydrates 84 g28.1%

Dietary Fiber 11 g44.1%

Sugars 40.5 g

Protein 34 g67.2%

Vitamin A 275.3% Vitamin C 270%

Calcium 29.1% Iron 29%

*Based on a 2000 Calorie diet

Cold Spiced Tomato Soup Recipe