Make the Most of Summer Tomatoes!

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Fresh Tomato Soup
Serves: 3 | Serving Size: 1 cup


  • 6 ripe red tomatoes
  • 1 cup vegetable broth
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery


  1. Core, halve, and deseed the tomatoes, placing them skin side up on a baking sheet. Roast for 15 minutes under the broiler.
  2. Sauté the onions and celery in olive oil in a large saucepan until transparent, then cover.
  3. Add tomatoes and broth to the saucepan. Bring to a boil, then simmer for 10 minutes.
  4. Pour the mixture into a blender and purée. Reheat on the stove and serve hot.

Nutrition Information:

  • Serves 3. Each 1 cup serving has 93 calories, 4g fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 44mg sodium, 13g carbohydrate, 3g fiber, 8g sugars, and
    4g protein.

Chef’s Tips:

  1. Serve with this soup with chopped fresh basil and oregano and plain nonfat Greek yogurt.
  2. When pureeing hot foods in a blender, be sure to keep the batches small. Too large a batch can blow the top right off the blender, acting as a safety hazard as well as a destructive force in the kitchen.
  3. Choose a low-sodium vegetable broth for better flavor and health impact.
  4. Make sure the tomatoes you use are heavy and firm-skinned, with no soft spots or bruises.
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