Tomato Soup

Tomato Soup
Staff Writer
David Burke
Tomato Soup

This recipe is great for kids because it’s simple ingredients and very little process.

3
Servings
180
Calories Per Serving
Deliver Ingredients

Notes

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Ingredients

  • large tomatoes
  • 1  Cup  chicken stock
  • onion, roughly chopped
  • stalk celery, roughly chopped
  • 1/2  carrot, roughly chopped
  • 2  Tablespoons  butter, melted
  • Olive oil, for garnish
  • Croutons, for garnish
  • Shredded Parmesan cheese, for garnish

Directions

Combine the tomatoes, chicken stock, onion, celery, and carrots together in a large saucepot and bring to a boil. Boil for 15-20 minutes, or until the flavors have developed and the vegetables are cooking through and remove from heat. Add to a food processor, carefully, and purée. Pour the soup into a bowl, finish with butter, and garnish with olive oil, a couple of croutons, and Parmesan.

Nutritional Facts

Total Fat
6g
9%
Sugar
6g
7%
Saturated Fat
1g
4%
Cholesterol
8mg
3%
Carbohydrate, by difference
27g
21%
Protein
6g
13%
Calcium, Ca
4mg
0%
Fiber, total dietary
1g
4%
Sodium, Na
699mg
47%
Water
35g
1%

Tomato Soup Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Tomato Soup Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Tomato Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.

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