Tomato Soup

Preparation:  15 min. Cooking: 15 min. Total: 30 min.
Recipe photo
  • 4 tomatoes , peeled and finely chopped
  • 1 Cup vegetable broth
  • 1 onions , minced
  • 2 whole cloves
  • 1 tsp basil , or 1 Tbsp fresh, chopped1 Tbsp
  • 1/4 tsp baking soda
  • 1 1/2 Tbsp unsalted butter
  • 1 1/2 Tbsp all purpose flour
  • 1 1/2 tsp sugar
  • 2 Cup evaporated skim milk , hot
Combine first 5 ingredients in a heavy non-reactive saucepan over low heat. Cover and simmer 30 minutes. Remove from heat. Strain mixture through a fine sieve. Stir in baking soda, and salt and pepper to taste. Using a wooden spoon, combine butter and flour in a small bowl. Add flour paste and sugar to tomato mixture. Whisk over medium heat until mixture thickens slightly. Remove tomato mixture from heat. Stir hot evaporated milk very slowly into tomato mixture so mixture will not curdle. Return tomato soup to medium low heat until very hot but not boiling.
Calories
190 Cal
Fat
5.1 g
Carbs
27 g
Protein
11 g
Fiber
2.1 g
Sugar
21 g
Cholesterol
17 mg
Sodium
470 mg


Nutrients

Fiber     2.1 g
Fat     5.1 g
Sugar     21 g
Carbs     27 g
Protein     11 g
Calories     190 Cal

Fats

Fat, Poly     0.4 g
Fat, Mono     1.3 g
Fat, Sat     3 g
Fat, Trans     0 g
Fat, Percent     24 %

Vitamins

Vitamin, K     12 mcg     10 %
Vitamin, A     1800 IU     60 %
Vitamin, B12     0.3 mcg     13 %
Niacin     1.2 mg     7.4 %
Riboflavin     0.4 mg     34 %
Vitamin, C     19 mg     21 %
Vitamin, D     100 IU     17 %
Vitamin, B6     0.2 mg     13 %
Vitamin, E     0.9 mg     5.7 %
Panto, Acid     1.1 mg     22 %
Choline     44 mg     7.9 %
Thiamin     0.1 mg     11 %

Minerals

Calcium     400 mcg     40 %
Phosphorus     290 mg     42 %
Magnesium     54 mg     13 %
Copper     0.1 mcg     13 %
Fluoride     14 mcg     350 %
Zinc     1.4 mg     13 %
Cholesterol     17 mg     0.5 %
Sodium     470 mg     31 %
Selenium     4.5 mcg     8.1 %
Manganese     0.4 mg     6.2 %
Potassium     770 mg     16 %
Iron     1 mg     12 %