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Fresh Tomato Soup Ala Terri


Fresh Tomato Soup Ala Terri recipe













Trans-fat Free, High Fiber


12 pounds tomatoes
very ripe, fresh
16 tablespoons butter, unsalted
4 tablespoons olive oil
4 each onions
finely minced
12 tablespoons all-purpose flour
16 cups water
4 each bouquet garni
1 x salt and black pepper
24 tablespoons sour cream
8 tablespoons dill weed
fresh, chopped
8 cups rice
4 cups chicken broth


Bouquet Garni - In a piece of cheesecloth, tie the following: 3 to 4 sprigs of parsley, 1 bay leaf, ½ celery stalk with leaves, ½ teaspoon dry thyme and 1 teaspoon fresh marjoram.

Leave the string long enough to hang the garni in the pot and tie the string to the pot handle for easy removal.

Drop the tomatoes into boiling water for 1 minute.

Drain and peel.

Chop coarsely and reserve. In a large saucepan, heat 1 tablespoon of butter and oil.

Add the onion and cook over low heat until lightly browned.

Add the remaining butter. When the butter is melted, add the flour and cook until it is golden brown.

Be careful not to burn it! Add the chopped tomatoes stirring constantly.

Then add the boiling water, Bouquet Garni, salt and pepper. Cover and simmer the soup for 35 minutes.

Remove the soup from the heat. Remove the Bouquet.

Cool the soup and purée it in the blender. If it seems too thick, thin it out with a little chicken stock or water.

Serve the soup in individual bowls, each topped with 1 tablespoon sour cream and a sprinkling of dill.

Notes: For a hearty soup, omit the sour cream and substitute cooked rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 3200g (112.9 oz)
Amount per Serving
Calories 249630% of calories from fat
 % Daily Value *
Total Fat 82g 126%
Saturated Fat 42g 209%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 846mg 35%
Total Carbohydrate 131g 131%
Dietary Fiber 24g 98%
Sugars g
Protein 104g
Vitamin A 271% Vitamin C 309%
Calcium 51% Iron 64%
* based on a 2,000 calorie diet How is this calculated?


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