Fresh Tomato Soup

6 large fresh tomatoes, stemmed, peeled, and quartered
1 large carrot, peeled and cut into chunks
1 medium onion, cut into quarters
1 green pepper, stemmed, seeded, and cut into wedges
2 ribs celery, cleaned and cut into chunks
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried basil (optional)
1 teaspoon dried oregano (optional)

Chop tomatoes to desired consistency in a food processor or blender. Add the other vegetables one at a time, and continue to chop to desired consistency. Transfer the mixture to a stockpot, add sugar and seasonings, and heat to boiling. Reduce heat, and continue to simmer uncovered for 15 minutes. This soup can be frozen in plastic or glass containers.


Recipe from “All-American Low-Fat and No-Fat Meals in Minutes” By M. J. Smith, RD. Copyright 1990, 1997. This material is used with permission of John Wiley & Sons, Inc.