Guest guest Posted March 3, 2001 Report Share Posted March 3, 2001 * Exported from MasterCook * Fresh Tomato Soup Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 97 Serving Size : 10 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium tomatoes -- quartered (3 pounds) 2 cups water 1 cup vegetable broth (see separate recipes) 1 large onion -- peeled and halved 1 teaspoon sugar 1/2 teaspoon salt -- or to taste Vegan. Low fat Makes: 10 cups; serves: 10 to 12 For all you gardeners who end up with buckets of tomatoes, all ripe at the same time, this is one very delightful use for them. If you have the time or patience, you may want to peel the tomatoes before you use them in this soup. 1. In a 4-quart pot, combine the tomatoes, water, broth, and onion. Bring to a boil. Reduce heat and simmer, uncovered, 1 hour. Stir in sugar and salt. 2. Place the soup in a blender or food processor container fitted with a steel blade. Cover and process until puréed. Variation: Herbed Tomato Soup: Add fresh herbs to the soup 15 minutes before it has finished cooking. The amount will vary widely depending on the herbs you choose. Use 1/2 cup chopped fresh basil, mint, parsley, or dill. Use 2 to 3 tablespoons of the stronger-flavored herbs, such as chopped fresh thyme, oregano, rosemary, chervil, or savory. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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