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Summer Tomato Soup
Source: dLife

Ripe tomatoes and a variety of herbs make this a refreshing, chilled soup.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 142.6
Total Carbs 18.3 g
Dietary Fiber 2.8 g
Sugars 9.6 g
Total Fat 6.4 g
Saturated Fat 1.8 g
Unsaturated Fat 0.4 g
Potassium 104.9 mg
Protein 2.7 g
Sodium 51.0 mg
Dietary Exchanges
1 1/2 Fat , 3 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
1 cup  Onion, vidalia, fresh, chopped
1 each  fresh carrots
2 1/4 lb  fresh tomatoes
2 each  medium garlic cloves
0 1/4 tsp  ground thyme
0 1/4 tsp  dried marjoram
1 each  bay leaves
3 tbsp  fat free sour cream
1 pinch  salt
1 pinch  black pepper
  1. in large pan, over heat olive oil over medium, add onions and carrots. Cook 3 -4 minutes, until softened.
  2. Add tomatoes, garlic, thyme, marjoram, and bay leaf. Reduce heat to low. Cover and simmer 30 minutes.
  3. Remove soup from heat and let cool 15 minutes. Discard bay leaf. Transfer soup in batches to blender, purée and press soup through strainer.
  4. Transfer soup to large bowl. Stir in sour cream and season with salt and pepper. Chill 10 minutes in refrigerator.

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