Tomato Soup II

Tomato Soup II

10

"This recipe has been in my family for years, the tomato soup is great, plus it can double as juice, so you can use it in many dishes all winter. Serve it as is, freeze it or can it!"
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Ingredients

4 h servings 139 cals
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Original recipe yields 52 servings

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Nutrition

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1334 mg
  • 53%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant.
  2. Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot. Stir in salt, sugar, seasoning salt, pepper and garlic salt. Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

A great, easy soup. I was low on time, these were my adjustments, basically: Did the recipe for about 2.5 servings (about 5 cups tomatoes, 3/4 celery stalk and a half an onion and 1 bay leaf)....

Most helpful critical review

Very thin soup. Not great.

A great, easy soup. I was low on time, these were my adjustments, basically: Did the recipe for about 2.5 servings (about 5 cups tomatoes, 3/4 celery stalk and a half an onion and 1 bay leaf)....

My first try at homemade tomato soup and it came out wonderfully delicious. I made one-third of the recipe and used tomatoes from the garden. I plan to make it a family favorite too. Thank you.

This is a little work but WORTH IT! What a healthy alternative to canned, bland tomato soup. I scaled this down to 4 servings and still had enough to fill my large stockpot! Scaled down, I us...

I thought this was wonderful! It took awhile to make, but was defintly worth it. My roommates are begging me to make more.

This recipe is a great starter for soups or just on its own. I used it as a base and added a splash of heavy cream, 2 chicken breasts to simmer with it then shred, diced mushrooms and tiny bow ...

Definitely a good soup, I also added basmati rice and let it boil out in the soup (make sure you wash the rice very well first) fresh cilantro at the end, and lots of ground black pepper for a n...

Very thin soup. Not great.

I would rate it higher - but it takes A LOT of work.

This was delicious. I seeded the tomatoes prior to cooking and did not run through a sieve.. I like the little pulp pieces left after pureeing with my immersion blender