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Recipe in: Starters

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Fresh Tomato and Garlic Soup

Total time: 35 minutes
     Hot soup, perfect for cooler fall evenings but, with garden fresh tomatoes, still has the flavors of summer.  I used vermicelli, but any small past would work.  Or you could use spaghetti, breaking it into 1" (2.5cm) lengths.

Fresh Tomato and Garlic Soup Ingredients:

 Instructions:

Note: To peel tomatoes blanch in boiling water for 30 seconds, then plunge into cold water.  Peels should slip off easily.

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               Nutrition Information
            
 
Recipe serves 2 
         
Entire Recipe / per serving
Calories:  411 / 205.5
Total Carbohydrates:  62 / 31
          Dietary Fiber: 10 / 5
Total Fat:  15 / 7.8
         Saturated Fat: 2 / 1
Cholesterol:  15 / 7.5
Protein:  10 / 5
Calcium:  118 / 59
Sodium:   750 / 375

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/