Garden Tomato Soup
The recipe Garden Tomato Soup can be made in about 50 minutes. For $1.04 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 132 calories, 2g of protein, and 8g of fat. This recipe serves 6. 124 people were impressed by this recipe. It works well as a reasonably priced soup. It is brought to you by Taste of Home. If you have sugar, green bell pepper, vegetable broth, and a few other ingredients on hand, you can make it. Winter will be even more special with this recipe. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 41%, this dish is pretty good. If you like this recipe, you might also like recipes such as Garden Tomato Soup, Garden Tomato Soup, and Garden-Fresh Tomato Soup.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 cup butter, cubed
1 medium carrot, shredded
1 cup chopped celery
1/2 teaspoon curry powder
1/4 cup all-purpose flour
1 small green pepper, chopped
1 small onion, chopped
1/4 teaspoon pepper
1/2 teaspoon salt
2 teaspoons sugar
4 cups chopped peeled tomatoes (about 7 medium)
4-1/2 cups chicken or vegetable broth, divided
Equipment:
sauce pan
bowl
Cooking instruction summary:
Directions In a large saucepan, saute the celery, onion, carrot and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. In small bowl, stir flour and remaining broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Yield: 6 servings (1-3/4 quarts). Originally published as Garden Tomato Soup in Country WomanJuly/August 1996, p33 Nutritional Facts 1 serving (1 cup) equals 144 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 1,004 mg sodium, 15 g carbohydrate, 3 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large saucepan, saute the celery, onion, carrot and green pepper in butter until tender.
2. Add 4 cups broth, tomatoes, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
3. In small bowl, stir flour and remaining broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.
Nutrition Information:
covered percent of daily need
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