Velvety Tomato Soup

Tomato-SoupThis is a modified version of the Velvety Tomato Soup recipe from The Victory Garden Cookbook, page 319. It is really good. The recipe makes about 5 servings, around 1 cup each.




Velvety Tomato Soup

3 pounds ripe tomatoes
3/4 cup chopped onion
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon chopped garlic
1 tablespoon tomato paste
1 bay leaf
4 peppercorns
2 cups vegetables stock
2 tablespoons rice

Wash tomatoes. Cut into chunks; do not peel or core. Cook the onions in the butter and oil until wilted. Add tomatoes, cover the pan, and cook for 5 minutes. Uncover and add garlic, tomato paste, bay leaf, 1 teaspoon salt, and pepper corns. Boil slowly for 15 minutes, stirring occasionally. Add the broth and rice. Bring to a boil, reduce heat, and simmer, covered for 15-20 minutes or until the rice is tender. Taste for seasoning. Puree soup with an immersion blender or pour into a food processor or blender (be careful because soup will be very hot). Push soup through a fine mesh sieve. Serve hot.

By my calculations – per serving – Calories: 170, Total Fat: 13.3g, Sat. Fat 4.2g, Carbs: 13g, Fiber: 2.1g, Protein: 2g


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