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Soup is my passion. 



A Cooking Adventure with Thom

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Fresh Tomato Soup - My Favorite

Cooking Light Magazine
Cooking Light, June 1994, page 68

Serves: 4




This is my favorite fresh tomato soup.  I know the recipe comes from Cooking Light but it taste full-bodied.



1 teaspoon margarine
2 tablespoons minced shallot
2 pounds fresh tomatoes, seeded and chopped
cup 2% low-fat milk
cup low-sodium chicken broth
teaspoon salt
1 Dash white pepper
Fresh oregano leaves (optional)

Cooking Method

Melt margarine in a large saucepan over medium-low heat.

  1. Add shallot. 

  2. Cover and cook 5 minutes or until tender. 

  3. Add tomato.

  4. Cover and cook 15 minutes.

Place tomato mixture in container of an electric blender.

  1. Cover and process until smooth. 

  2. Add milk and next 3 ingredients.

  3. Process 5 seconds.

Return tomato mixture to pan.

  • Cook over medium heat 8 minutes or until heated through.

Serving Ideas:  Garnish with fresh oregano, if desired.

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