Fresh Tomato Soup
|Peanut oil/Salad oil||1 Tablespoon|
|Onion||1 Medium, minced|
|Ripe tomatoes||6 Large, peeled, seeded and chopped|
|Boiling water||4 Cup (64 tbs)|
|Bay leaf||1 Large|
|Fresh thyme sprig/1 teaspoon dried sprig||2|
|Freshly ground pepper||To Taste|
|Croutons||1⁄2 Cup (8 tbs)|
Heat 2 tablespoons of butter and the peanut oil in a large, heavy saucepan.
Cook the onion, stirring constantly, until it is soft and golden.
Stir in the flour and cook, stirring all the time, until golden; do not brown.
Add the tomatoes and water.
Tie the bay leaf, parsley sprigs and thyme in a triple layer of cheesecloth to make a bouquet garni.
Add to the tomatoes.
Season with salt and pepper.
Simmer covered over low heat for 30 minutes.
Remove the bouguet garni and serve hot.
Calories 269 Calories from Fat 149
% Daily Value*
Total Fat 17 g26%
Saturated Fat 8.5 g42.6%
Trans Fat 0 g
Cholesterol 32.3 mg10.8%
Sodium 153.4 mg6.4%
Total Carbohydrates 28 g9.2%
Dietary Fiber 4.9 g19.8%
Sugars 9.4 g
Protein 5 g9.7%
Vitamin A 55.8% Vitamin C 69%
Calcium 6.3% Iron 10.7%
*Based on a 2000 Calorie diet