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Fresh Tomato Soup

Mormon.Cook's picture
  Ripe firm tomatoes 9 Medium
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Baking soda 1⁄2 Teaspoon
  Sugar 1 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Milk/Part half-and-half 2 Quart
  Pepper 1⁄8 Teaspoon

Simmer tomatoes in a large saucepan for 10 minutes. Remove from heat and add 1/4 cup butter, soda, 1 teaspoon salt, and sugar. Let cool during preparation of next step. Melt the remaining 1/4 cup butter in large kettle. Add flour and 2 teaspoons salt. Add milk; heat and stir to boiling point. Combine the two mixtures and heat slowly. Add salt, if needed, and pepper to taste. Serve as soon as soup is piping hot. This will be a thin soup. If you prefer, the flour could be eliminated entirely, or you could double the flour for a thicker consistency. This soup is not a smooth mixture, but the chunky tomato pieces add interest. Fresh garden tomatoes give it a delicious flavor.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 239 Calories from Fat 122

% Daily Value*

Total Fat 14 g21.1%

Saturated Fat 8.1 g40.3%

Trans Fat 0 g

Cholesterol 38.8 mg12.9%

Sodium 673 mg28%

Total Carbohydrates 23 g7.6%

Dietary Fiber 1.8 g7.1%

Sugars 18 g

Protein 9 g18.6%

Vitamin A 31.4% Vitamin C 29.3%

Calcium 28.4% Iron 3.5%

*Based on a 2000 Calorie diet

Fresh Tomato Soup Recipe