Summer’s Best Tomato Soup

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Summer's Best Tomato Soup

Late summer tomatoes are bursting with flavor. This simple soup captures their essence and makes a simple meal. Pair with a salad, healthy burger, or half-sandwich for a light meal.
Prep Time: 10 minutes
Cook Time: 5 minutes
Course: Soup
Cuisine: Mediterranean, American
Keyword: summer, soup, tomatoes, simple
Calories: 489kcal
Author: Judy Doherty


  • 1 pound tomatoes ripe
  • 1 tsp pesto basil
  • 1 tsp olive oil extra virgin
  • 2 slices French bread
  • 1 pinch salt
  • 1 clove garlic minced
  • 1 sprig basil fresh


  • Cut the tomatoes in half widthwise. Squeeze the seeds out of half of them. Grate the tomatoes on a grater, leaving behind the skin and core. (Reserve the skin for pico de gallo or salsa.)
    Place the grated tomato flesh in a small sauce pot. Add the oil and salt. Bring to a boil.
    Meanwhile toast the slices of French bread.
    Serve the soup hot with toasted slices of French bread, olive oil, and optionally, a ittle basil pesto.


Serving: 1cup | Calories: 489kcal | Carbohydrates: 86g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 0.4mg | Sodium: 879mg | Potassium: 1243mg | Fiber: 8g | Sugar: 18g | Vitamin A: 3985IU | Vitamin C: 63mg | Calcium: 129mg | Iron: 6mg
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