Diabetes Forecast

The Healthy Living Magazine

Fresh Tomato Soup

Per Serving

Fresh Tomato Soup

Makes: 5
Serving Size: 1 cup
Calories 85
Fat 4.5 g
Saturated Fat 1.9 g
Trans Fat 0 g
Carbohydrate 9 g
Fiber 2 g
Sugars 5 g
Cholesterol 5 mg
Sodium 295 mg (without added salt)
Protein 3 g
Choices: Vegetable 2, Fat 1
  • Makes: 5
  • Serving Size: 1 cup
  • Preparation Time: 12 minutes
  • Cooking Time: 48 minute


2 tsp. olive oil
1 med. onion, diced
2 celery stalks, trimmed and diced
1/4 cup diced fennel
1 1/2 lbs. fresh tomatoes, seeded and diced
2 1/2 cups low-fat, reduced-sodium chicken broth
3 Tbsp. half-and-half
2 tsp. butter
1/3 cup minced fresh chives
Kosher or sea salt and fresh-ground black pepper to taste


  1. Heat the oil in a large saucepan over medium heat. Sauté the onion, celery, and fennel for about 6 to 7 minutes. Cover the pan, and turn the heat to medium low. Continue cooking for 3 minutes.
  2. Uncover, and add tomatoes and broth. Bring to a gentle boil. Lower heat, cover, and simmer about 20 to 25 minutes or until tomatoes are tender. Pass the soup in batches through a food mill, or process in a blender or food processor. Strain through a fine sieve. (If you prefer a chunkier soup, you can skip the straining.)
  3. Put the soup back in the saucepan, and reheat. Add the half-and-half, butter, and chives. Season with salt and pepper.

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