You are here

Tomato Bouillon

  Canned tomatoes 3 Pound (3 Cans, 1 Pound Each)
  Turnips 1 Cup (16 tbs), chopped
  Onion 1 Cup (16 tbs), chopped
  Carrots 2 , chopped
  Green bell pepper 1⁄2 , chopped
  Fresh thyme/1/2 teaspoon dried thyme 1 Teaspoon
  Granulated sugar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Peppercorns 4
  Port 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1 Tablespoon
  Fresh parsley 6 Tablespoon, chopped

In a soup pot place tomatoes with liquid; break apart with fork.
Add turnips, onion, carrots, green pepper, thyme, sugar, salt and peppercorns.
Cover tightly.
Bring to a boil over medium-high heat; reduce heat.
Simmer for 1 hour, stirring 1 or 2 times.
Into a sieve pour hot vegetable mixture.
Press through sieve into a saucepan.
Add wine and lemon juice.
Bring to a boil; reduce heat.
Simmer for 5 minutes.
Into soup bowls, ladle soup.
Garnish each serving with 1 tablespoon parsley.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

Rate It

Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 669 Calories from Fat 44

% Daily Value*

Total Fat 5 g8.2%

Saturated Fat 0.86 g4.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2511.7 mg104.7%

Total Carbohydrates 150 g49.9%

Dietary Fiber 39.3 g157.4%

Sugars 22.9 g

Protein 30 g60.1%

Vitamin A 759.9% Vitamin C 610.8%

Calcium 73.2% Iron 141.7%

*Based on a 2000 Calorie diet

Tomato Bouillon Recipe