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The Colorful Plate
Salads and Soups

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Freezer Tomato Soup

 Submitted by: Joel Fry
Social Services

1 cup onion, diced 3/4 cup sugar
1 cup celery, diced 1 cup cooked rice
1 cup carrots, diced 2 Tablespoons salt
8 quarts tomatoes (measure after chopping) 1 teaspoon black pepper
  1. Cook first three ingredients on low to medium in large sauce pan with a small amount of water for about 15 minutes covered.
  2. Cook tomatoes as for juice (cored and chopped, on low in a large pan) and run through colander or sieve.
  3. Add sugar.
  4. Mix all ingredients together in large kettle. Simmer for 10 minutes.
  5. Place in pint containers and freeze.

Note: I mix one commercially processed can of tomato soup with one pint of freezer soup before eating.

Serves: 26 1-cup servings Nutrition Facts

Calories: 95 Saturated Fat: 0.1 gm
Carbohydrate: 23 gm Fiber: 3 gm
Cholesterol: 0 mg Protein: 2 gm
Fat: 0.4 gm Sodium: 518 mg

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Last modification date: Mon Aug 7 13:10:17 2006
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