Herbed Fresh Tomato Soup
|Olive oil/Cooking oil||2 Tablespoon|
|Onions||2 Medium, thinly sliced|
|Tomatoes||2 Pound, peeled and quartered (6 medium size)|
|Tomato paste||6 Ounce (1 can)|
|Snipped fresh basil/2 teaspoons dried basil, crushed||2 Tablespoon|
|Snipped fresh thyme/1 teaspoon dried thyme, crushed||4 Teaspoon|
|Instant chicken bouillon granules||1 Tablespoon|
|Water||3 Cup (48 tbs)|
In large saucepan heat butter and oil till,butter melts.
Add onions; cook till tender but not brown.
Stir in tomatoes, tomato paste, basil, thyme, and bouillon granules; mash tomatoes slightly.
Stir in water; bring to boil.
Reduce heat; cover and simmer for 40 minutes.
Press through food mill.
(Or, place a small amount at a time in blender; cover and blend till pureed.
Repeat with remaining mixture. Strain mixture.
Return to saucepan; stir in salt and pepper.
Pour into soup tureen or ladle into individual soup bowls.
Garnish with celery tops, if desired.
Serving size: Complete recipe
Calories 994 Calories from Fat 509
% Daily Value*
Total Fat 58 g89.1%
Saturated Fat 20.3 g101.3%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 5666.3 mg236.1%
Total Carbohydrates 116 g38.6%
Dietary Fiber 28.2 g112.7%
Sugars 62.2 g
Protein 22 g44.4%
Vitamin A 268.8% Vitamin C 367.3%
Calcium 39% Iron 72.3%
*Based on a 2000 Calorie diet