Fresh Tomato Soup


This modern take on a classic comfort food uses vine-fresh tomatoes and takes just minutes to prepare. When tomatoes are out of season, substitute two 14.5 ounce cans of whole tomatoes. If you prefer a cold soup, cover and chill the cooked soup for up to 24 hours before serving.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 69
Fat 2 g (Satfat 1g; Monofat 1g)
Protein 2 g
Carbohydrate 11 g
Sugar 8 g
Fiber 3 g
Cholesterol 7 mg
Sodium 105 mg


CLICK TO DOWNLOAD
AND PRINT THIS RECIPE




INGREDIENTS

6 medium or 4 large tomatoes (2 pounds total), cored and seeded
1½ cups coarsely chopped red sweet peppers (2 medium)
½ sweet onion, such as Vidalia or Maui, chopped
¼ cup snipped fresh basil
1 cup reduced-sodium vegetable broth or chicken broth
2 tablespoons whipping cream
1 tablespoon honey


PREPARATION

1. In a blender or food processor, combine half of the tomatoes, half of the sweet peppers, half of the onion, and half of the basil plus half of the broth. Cover and blend/process until smooth. Transfer to a large saucepan. Repeat with the remaining tomatoes, sweet peppers, onion, basil, and broth.

2. Cook over medium heat until heated through. Stir in cream and honey and serve warm.

Serves 4, ½ cup each







If it meets our criteria,
we’ll publish it on
the FitFamily site!
CLICK HERE TO SUBMIT



Get recipes from the
FitFamily archives!
If you missed any
of our previously
posted recipes,
CLICK HERE
to view them.
Bon appetite!