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Soup is my passion. 



A Cooking Adventure with Thom

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Summer Fresh Tomato Soup

Thom Hackett

Cooking Light, June 1994, page 68
Servings: 4




This soup is very smooth and tasty.  It is a real treat for me.



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; cover and cook 15 minutes.

  4. Place tomato mixture in container of an electric blender.

  5. Cover and process until smooth. 

  6. Add milk and next 3 ingredients; process 5 seconds.

  7. Return tomato mixture to pan, and cook over medium heat 8 minutes or until heated.

Yield: 4 cups (serving size: 1 cup).

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183