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Farmer's Fresh Tomato Soup

Farmer's Fresh Tomato Soup Farmer's Fresh Tomato Soup

Used roma tomatos, basil and parsley from the garden, which made the soup super refreshing and tasty. Just make sure that when you puree the soup in your blender, use a towel to cover the lid tightly; or just use a hand mixer directly.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


¼ cup olive oil, extra-virgin
plus 2 tablespoons
2 medium onions
3 cloves garlic
2 celery
ribs, coarsely chopped
3 pounds italian plum (roma) tomatoes
washed,, stemmed, coarsely chopped
1 pinch sugar
3 slices bread, italian
day-old, crusts removed
4 cups stock
½ cup basil
fresh, torn in strips
2 tablespoons parsley leaves
2 tablespoons marjoram
6 small marjoram sprig
for garnish


Heat the oil, onions, garlic and celery in a soup pot over medium- low heat, stirring occasionally, until golden (about 20 minutes).

Add the tomatoes and salt; cook, partially covered, until the tomatoes are softened, about 20 minutes.

If necessary, add a pinch of sugar to balance the acidity of the tomatoes.

Put the bread in a small bowl and add 1 cup of hot broth to soften.

Mash the bread well with a wooden spoon.

Add the softened bread and remaining broth to the tomatoes, stirring well to completely dissolve the bread.

Simmer for about 30 minutes.

Add the herbs during the last 5 minutes of cooking.

Pass the soup through the fine blade of a food mill or purée in a food processor and strain.

Put the soup back in the soup pot and correct the seasoning.

Simmer for 10 minutes.

Ladle into heated soup bowls and pour 1 teaspoon of olive oil over each serving.

Garnish with sprigs of fresh marjoram.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 338g (11.9 oz)
Amount per Serving
Calories 12357% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 406mg 17%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 9g
Vitamin A 31% Vitamin C 42%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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