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    You are in: Home / Recipes / Fresh Tomato Soup Recipe
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    Fresh Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Food Therapist's Note:

    This recipe has two variations - the original is vegan and pretty low calorie, the variation is a little bit heavier but I think completely worth it. You could always make it with skim milk for a little compromise. I love to make this at the end of the summer when there's an abundance of tomatoes from friends' gardens.

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    Units: US | Metric


    1. 1
      In a heavy saucepan, heat oil and cook onions and garlic until tender.
    2. 2
      Add tomatoes, herbs, stock, pepper and simmer 20 minutes.
    3. 3
      If desired, strain through a mesh strainer.
    4. 4
      In a clean saucepan, melt butter and add flour; cook 2-3 minutes to create a roux.
    5. 5
      Add 1/2 cup of the tomato mixture to the roux and cook, while stirring, until thickened.
    6. 6
      Add remaining tomato mixture and cook, stirring with a whisk, until hot and slightly thickened.
    7. 7
      Stir in orange zest and serve garnished with fresh basil.
    8. 8
      Variation: Omit stock and add milk during the roux phase. Add 2 tablespoons sherry with the orange zest.

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    Nutritional Facts for Fresh Tomato Soup

    Serving Size: 1 (196 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 184.1
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 4.7 g
    Cholesterol 15.2 mg
    Sodium 636.0 mg
    Total Carbohydrate 16.2 g
    Dietary Fiber 3.6 g
    Sugars 7.6 g
    Protein 3.0 g

    The following items or measurements are not included:

    vegetable stock

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