Tomato Soup From The Garden

This recipe works with a blend of really nice tasting, heirloom tomato varieties. It may not work with less sweet, less ripe grocery store varieties as the tomato flavor in this soup is not masked by other ingredients. After picking 22 lbs of tomatoes last weekend, I needed to come up with ideas for preserving them to eat later this winter. Here's what I did with 10 lbs of the tomatoes: Nutritional Information -- Estimate only. One cup servings per recipe: 9. Calories per one cup serving: 43. Protein: 2g, Fat: less than 1g, Carbohydrates: 10g, Fiber: 2g, Sodium: 543mg, Saturated Fat: less than 1g, Monounsaturated Fat: less than 1g, Polyunsaturated Fat: less than 1 g, Cholesterol: 0. These are my original recipes. Please do not copy, in any form, without written permission.