Sunset Tomato Soup Recipe
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Sunset Tomato Soup

By: Emily Beebe 
"'The secret to the beautiful orange color of this chunky soup I created is the mix of garden-fresh yellow tomatoes, red plum tomatoes and carrots,' writes Emily Beebe from Stoughton, Wisconsin."

This Kitchen Approved Recipe has an average star rating of 4.2 Rate/Review | Read Reviews (11)

Prep Time:
5 Min
Cook Time:
1 Hr 5 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 medium carrots, sliced
  • 1 medium onion, chopped
  • 1 tablespoon olive or canola oil
  • 3 large yellow tomatoes, peeled and coarsely chopped
  • 4 plum tomatoes, peeled and coarsely chopped
  • 1 (14.5 ounce) can reduced sodium chicken broth or vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons snipped fresh dill

Directions

  1. In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender. Add the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. stir in dill; simmer 15 minutes longer.

Footnotes

  • Nutritional Analysis: One serving (1-1/2 cups) equals 125 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 650 mg sodium, 20 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 4 vegetable, 1/2 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Aug. 31, 2008 by mikita   view full review
I grow both yellow and roma tomatoes in my garden every summer and so when i came across this...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jun. 8, 2009 by rajahdeux   view full review
I've made this recipe dozens of times. It was a family staple. The key to making this an...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Nov. 3, 2008 by dante   view full review
I made this once the way the recipe said to do it, I didn't love it. but I didn't hate it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Oct. 15, 2009 by Veggie   view full review
I really enjoyed this soup! I didn't bother peeling the tomatoes, and I also added about half...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Sep. 8, 2009 by mamacook   view full review
Even my family, who all think that I eat only "weird, mushy vegetarian food" devoured this...
The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed on May 27, 2009 by elizabeth   view full review
This was just ok. I was expecting more of a tomato flavor, but this tasted more like chicken...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jun. 30, 2009 by kaio322   view full review
very good
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Sep. 13, 2011 by hapshepsut   view full review
Easy and filling. I made this with 2.5 lbs yellow tomatoes, 4 large carrots, 2t cumin, 1t...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Mar. 1, 2011 by markandlisa   view full review
Not mindblowing but pretty good. I pureed everything except the dill and it came out super...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Sep. 1, 2010 by Nancy   view full review
Absolutely easy and delicious. I used chicken stock and it was fine. I skipped the fresh dill....

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