Homemade Tomatoe Soup
if you've juiced your own tomatoes, this is a great way to use the juice. I freeze my juice and use it for soup in winter, a quick and easy way to use up all those late ripe tomatoes.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/3 cup white sugar
- 1/2 tsp salt
- 1 tsp dried basil
- 1/4 tsp black pepper
- 1 chopped onion
- 1/2 cup cream
- 1 tsp dried thyme
- 1/2 cup flour
- 4 stalks celery chopped
- 1 tbsp parsley
- 1 bunch broccoli
- 5 cups squeezed tomatoe juice
- 1/2 tsp dired garlic
- Carbohydrate 18.7772654229776 g
- Cholesterol 9.90000002845449 mg
- Fat 3.02366646665843 g
- Fiber 1.11816665963332 g
- Protein 1.26130812616405 g
- Saturated Fat 1.8258833385155 g
- Serving Size 1 1 Serving (83g)
- Sodium 29.1567708505785 mg
- Sugar 17.6590987633443 g
- Trans Fat 0.212563708762738 g
- Calories 103 calories
Bring to boil the vegetables, chopping the celery, onion, and broccoli before adding to pot. I used a Dutch oven but it doesn't need to be. When vegetables are tender, transfer them into food processor and purée. Add back into Tomatoe juice and continue on a simmer. Add all the seasoning and simmer for 10 minutes. Mix the flour and sugar in separate bowl and using a whisk, stir in some of the soup till its mixed, then add to the pot, using whisk to blend and bring to boil, stirring until soup thickens. Add cream shortly before serving. Garnish with your choice of shredded cheese or biscuits or whole wheat rolls.
