Tomato Soup

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Tomato Soup
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Tomato Soup

Added by: on Dec 22nd, 2010
The complexity of a tomato soup is inversely proportionate to the quality of the tomatoes. When you have perfect in season ripe tomatoes, just peel, seed, and chop them and put them in a pot. Bring them to a simmer and they will release enough liquid to turn them into a soup. If you insist on being .. more >
Prep Time:
15 min
Cook Time:
20 min
Ready In:
35 min



Original Recipe Yield: 4 servings (1 quart)


  • 10 sprigs tarragon (leaves)
  • 1 teaspoon olive oil
  • 1 cup heavy cream
  • 1/4 pound thick-cut bacon (cut crosswise into strips)
  • 12 tomatoes (peeled and seeded, finely chopped)
  • Salt
  • Pepper
Nutrition Facts
Tomato Soup

Servings Per Recipe: 4

Amount Per Serving

Calories: 282

  • Total Fat: 21.7 g
  •     Saturated Fat: 8.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 41.1 mg
  • Sodium: 448.5 mg
  • Total Carbs: 19.4 g
  •     Dietary Fiber: 5.5 g
  •     Sugars: 9.8 g
  • Protein: 7.9 g

how is this calculated?

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Rub the tarragon leaves with the olive oil, finely chop the leaves, and combine them in a small bowl with 1/2 cup of the cream. Set aside.


In a pot large enough to hold the soup, cook the bacon over medium heat for about 10 minutes, or until it just begins to get crispy. Add the tomatoes and bring to a simmer. Add the remaining 1/2 cup cream and season with salt and pepper. Top each serving with a swirl of the tarragon cream.


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