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Jellied Tomato Soup

Western.Chefs's picture
  Plain unflavored gelatin/2 envelopes 2 Tablespoon
  Canned tomatoes 20 Ounce (1 No.2 Can, 2 1/2 Cup)
  Beef bouillon cubes 2
  Water 2 1⁄4 Cup (36 tbs)
  Lemon juice 2 Tablespoon
  Grated lemon rind 2 1⁄2 Tablespoon
  Minced onion 2 Teaspoon
  Salt 1 Teaspoon

Soak the gelatin in 1/2 c of the tomatoes for 5 min.
Heat the rest of the tomatoes with the bouillon cubes, broken in pieces, the water lemon juice, lemon rind, onion, and salt.
Add the soaked gelatin, and stir until dissolved.
Cool slightly, then strain into bouillon cups.
Chill until set, and just before serving, beat lightly with a fork.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 388 Calories from Fat 38

% Daily Value*

Total Fat 4 g6.2%

Saturated Fat 0.26 g1.3%

Trans Fat 0 g

Cholesterol 4.6 mg1.5%

Sodium 4517.8 mg188.2%

Total Carbohydrates 61 g20.5%

Dietary Fiber 14.9 g59.5%

Sugars 2.3 g

Protein 37 g74.4%

Vitamin A 79.8% Vitamin C 190.6%

Calcium 26.3% Iron 44.6%

*Based on a 2000 Calorie diet

Jellied Tomato Soup Recipe