Garden-Fresh Tomato Soup

1. 1

   Gather the ingredients.

2. 2

   Combine tomatoes, chicken broth, garlic cloves, and a large slice of onion in a stockpot over medium heat. Bring to a boil, then gently simmer for about 15 to 20 minutes to blend the flavors.

3. 3

   Remove from heat and pass the mixture through a food mill into a large bowl or pan. Discard anything left in the food mill.

4. 4

   Melt butter over medium heat in the now-empty stockpot. Stir in flour to make a roux, cooking and whisking constantly until the mixture turns medium brown.

5. 5

   Gradually whisk in a bit of the tomato mixture to prevent lumps, then stir in the rest.

6. 6

   Season with sugar and salt to taste.

7. 7

   Serve hot and enjoy!

• Calories 215.08 kcal Moderate
• Protein 4.96 g Low Source
• Carbs 29.73 g Moderate
• Total Fat 6.43 g Moderate
• Saturated Fat 3.18 g Moderate
• Trans Fat 0.03 g High
• Cholesterol 16.66 mg Moderate
• Sodium 582.03 mg High
• Fiber 2.37 g Low Source
• Sugar 5.55 g Moderate
• Added Sugar 1.4 g Low Source
• Calcium 316.5 mg Good Source
• Iron 0.97 mg Low Source
• Potassium 364.89 mg Low Source
• Vitamin A 115.37 mcg_rae Moderate
• Vitamin C 45.27 mg Good Source
• Vitamin D 0.03 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅