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
- Core, halve, and deseed the tomatoes, placing them skin side up on a baking sheet. Roast for 15 minutes under the broiler.
- Sauté the onions and celery in olive oil in a large saucepan until transparent, then cover.
- Add tomatoes and broth to the saucepan. Bring to a boil, then simmer for 10 minutes.
- Pour the mixture into a blender and purée. Reheat on the stove and serve hot.
- 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
- Serve with this soup with chopped fresh basil and oregano and plain nonfat Greek yogurt.
- 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.
- Choose a low-sodium vegetable broth for better flavor and health impact.
- Make sure the tomatoes you use are heavy and firm-skinned, with no soft spots or bruises.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.