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Herbed Fresh Tomato Soup


Herbed Fresh Tomato Soup recipe













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


2 medium onions
2 tablespoons olive oil
or cooking oil
2 ½ cups water
6 medium tomatoes
peeled and quartered
6 ounces tomato paste
2 tablespoons basil
fresh snipped or 2 teaspoons dried, crushed
1 tablespoon thyme
snipped fresh or dried, crushed
1 tablespoon chicken bouillon, powdered
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
1 x red hot pepper sauce
1 x parsley leaves


In a large saucepan, cook onion in hot oil until tender.

Stir in water, tomatoes, tomato paste, basil, thyme, bouillon granules, sugar, salt, pepper and hot pepper sauce.

Bring to boil, reduce heat.

Cover and simmer 40 min.

Place about ⅓ of tomato mixture in a blender container or food processor bowl and process until smooth. (Or press through food mill).

Repeat with remaining mixture.

Reheat half of mixture and serve immediately.

To freeze, cool the remaining mixture and pour into a 3 cup freezer container seal, label and freeze.

To serve frozen portion, transfer to medium saucepan.

Cover and cook over medium heat for 20 to 25 minutes or until heated through, stirring occasionally.

Sprinkle with parsley before serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 7842% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 273mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 5g
Vitamin A 24% Vitamin C 32%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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