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Tomato Soup

A dish with tomatoes and peppercorns at the center.

Soups Without Stock

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 can tomatoes
  • 1 pint water
  • 12 peppercorns
  • Bit of bay leaf
  • 4 cloves
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ⅛ teaspoon soda
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 slice onion
Make it lactose-friendly
  • 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cook tomatoes, water, peppercorns, bay leaf, cloves, and sugar twenty minutes; strain, and add salt and soda; bind, and strain into tureen.

Make it yours (1 variations)

Edition Primary Gutenberg

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (estimated, per serving)
Calories487
Protein9.1 g
Fat24.9 g
Carbs66.3 g
Fiber13.6 g
Sodium2383 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States