Best Homemade Tomato Soup from Garden-Fresh Tomatoes
Try this Best Homemade Tomato Soup from Garden-Fresh Tomatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup water
- 2 tbsp butter
- 2 tbsp olive oil
- pinch salt
- 1 tbsp butter
- 1 large onion (sliced)
- 1 tsp garam masala
- 2 lbs tomatoes (10 med tomatoes)
- 2-3 cloves garlic (sliced)
- 1 tbsp uncooked white rice – i used basmati rice (this i
- another big ol’ pinch of salt
- a sprig of fresh thyme or basil (or both)
- 1/2 leaf if you have one
- another pinch of salt
- Carbohydrate 0.11399903847249 g
- Cholesterol 91.509375039243 mg
- Fat 41.2743668446224 g
- Fiber 0.0230769228935242 g
- Protein 0.388704327078224 g
- Saturated Fat 22.7955450097757 g
- Serving Size 1 1 recipe (1194g)
- Sodium 411.652000113207 mg
- Sugar 0.0909221155789658 g
- Trans Fat 2.60141182803784 g
- Calories 365 calories
In a large pot, add butter, olive oil, onion and pinch of salt. Steam until soft (do not brown). While onions are steaming, wash and core your tomatoes. Add garlic to pot of onions and cook for 2 minutes. Add tomatoes, salt, rice, bay leaf, garam masala and your fresh herbs to the pot of onions. Cook over medium heat, stirring occasionally until your tomatoes are well-cooked rice is tender. Add the last 3 ingredients (water, butter, pinch salt) and cook until butter melts. Remove from heat, and take out bay leaf and herb sprigs. Puree to your liking. Strain to remove seeds.
