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Puree of Tomato Soup

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Puree of Tomato Soup

Puree of Tomato Soup recipe

 

Yield

6 servings

Prep

30 min

Cook

30 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
¼ cup olive oil, extra-virgin
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1 medium onions
peeled and roughly diced
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½ tablespoon garlic
minced
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2 pounds italian plum (roma) tomatoes
over-ripe
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1 cup white wine
dry
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3 tablespoons herbs
fresh, chopped, any combination of basil, oregano, thyme & marjoram
*
1 x salt
to taste
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1 x black pepper
freshly ground, to taste
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Ingredients

Amount Measure Ingredient Features
59 ml olive oil, extra-virgin
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1 medium onions
peeled and roughly diced
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7.5 ml garlic
minced
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907.2 g italian plum (roma) tomatoes
over-ripe
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237 ml white wine
dry
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45 ml herbs
fresh, chopped, any combination of basil, oregano, thyme & marjoram
*
1 x salt
to taste
* Camera
1 x black pepper
freshly ground, to taste
* Camera

Directions

HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat.

Add the onions and cook slowly, without coloring, for about 7 minutes.

Add the garlic, tomatoes, white wine and herbs.

Cover and cook over low heat about 30 minutes, breaking up the tomatoes with a wooden spoon as they soften.

Strain and reserve the liquid.

Place the tomatoes in a blender or processor and purée until very smooth.

Add the reserved liquid to the tomato purée and pass the soup through a strainer to remove the tomato skins and seeds.

Taste for salt and pepper.

Serve with fresh mozzarella cheese if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 11474% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 25% Vitamin C 35%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 
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