Make the Most of Summer Tomatoes!
Fresh Tomato SoupServes: 3 | Serving Size: 1 cupIngredients:
- 6 ripe red tomatoes
- 1 cup vegetable broth
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1/4 cup chopped celery
Directions:
- 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.
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, and4g protein.
Chef’s Tips:
- 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.