Fresh Tomato Soup

By JenHall

haven't tried this yet

Ingredients

• 6 mediumor 4 large tomatoes (2 pounds total), cored and seeded
• 1 1/2 cups coarsely chopped red sweet peppers (2 medium)
• 1/2 of asweet onion, such as Vidalia or Maui, chopped
• 1/4 cup snipped fresh basil
• 1 cup reduced-sodium vegetable broth or chicken broth
• 2 tablespoons whipping cream
• 1 tablespoon honey

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

1. In a blender or food processor combine half of the tomatoes, half of the sweet peppers, half of the onion, and half of the basil; add half of the broth. Cover and blend or process until smooth. Transfer all to a large saucepan. Repeat with the remaining tomatoes, sweet peppers, onion, basil, and broth. Cook over medium heat until heated through. Stir in cream and honey. Serve warm.

From the Test Kitchen•If tomatoes are out of season, you can substitute two 14.5-ounce cans whole tomatoes for the fresh tomatoes in this soup.
•This soup is also delicious and refreshing when served cold. Cover and chill for up to 24 hours before serving.


Nutrition Facts (Fresh Tomato Soup) Servings Per Recipe 6,
cal. (kcal) 69,
Fat, total (g) 2,
chol. (mg) 7,
sat. fat (g) 1,
carb. (g) 11,
Monosaturated fat (g) 1,
fiber (g) 3,
sugar (g) 8,
pro. (g) 2,
vit. A (IU) 2381,
vit. C (mg) 1,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 40,
sodium (mg) 105,
Potassium (mg) 399,
calcium (mg) 20,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet