Fresh Tomato Soup
|Onion||1 , thinly sliced|
|Carrot||1 , peeled and thinly sliced|
|Plain flour||1 Tablespoon|
|Tomatoes||2 Pound, peeled and quartered|
|Chicken stock/Vegetable stock||3 Cup (48 tbs)|
|Ground mace||1 Pinch|
|Freshly ground black pepper||To Taste|
|Fresh rosemary||1 Tablespoon (For Garnish)|
Melt butter in a heavy, medium pot.
Add onion and carrot.
Cover and cook over low heat for 5 to 10 minutes.
Remove pan from heat.
Stir in flour.
Add tomatoes, stock, bay leaf, mace and seasoning.
Bring to boil, stirring.
Simmer, covered, for 20 to 30 minutes.
Puree the soup either in a food processor or blender, or by pressing through a sieve.
Rinse out pot and return pureed soup.
Reheat before serving.
Garnish with rosemary.
Serving size: Complete recipe
Calories 801 Calories from Fat 321
% Daily Value*
Total Fat 36 g56.1%
Saturated Fat 18.6 g93.2%
Trans Fat 0 g
Cholesterol 86.1 mg28.7%
Sodium 1130.9 mg47.1%
Total Carbohydrates 96 g32.2%
Dietary Fiber 18.1 g72.2%
Sugars 44 g
Protein 30 g60.1%
Vitamin A 380.6% Vitamin C 224.1%
Calcium 23.5% Iron 35%
*Based on a 2000 Calorie diet