Directions:
- If using fresh tomatoes, peel the tomatoes, preserving as much juice as possible. Place peeled whole (or canned whole) tomatoes in a large kettle. Simmer tomatoes in their juices over low heat for 20 minutes, or until tomatoes are mushy and easily break apart when stirred with a wooden spoon.
- In a skillet, sauté the onion and celery in butter about 5 minutes, or until onions are clear. Add the sautéed onion mixture to the kettle with the tomatoes. Add milk, baking soda, sugar, celery salt, tomato sauce and tomato paste to the kettle, and stir well. Simmer over low heat until the soup is beginning to steam, but don’t let it come to a boil (or the milk can separate from the tomato base, giving the soup a clumpy rather than a creamy texture). Season with salt and pepper.
- Serve hot, with a handful of cheese sprinkled on the top of each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.14 Kcal (1169 kJ) | ||
| Calories from fat | 92.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.23g | 16% | |
|---|---|---|---|
| Cholesterol | 33.59mg | 11% | |
| Sodium | 438.52mg | 18% | |
| Potassium | 1083.81mg | 23% | |
| Total Carbs | 37.9g | 13% | |
| Sugars | 21.93g | 88% | |
| Dietary Fiber | 3.87g | 15% | |
| Protein | 13.46g | 27% | |
| Vitamin C | 24.3mg | 40% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.5mg | 14% | |
| Calcium | 377.1mg | 38% | |
| Amount Per 100 g | |||
| Calories | 71.03 Kcal (297 kJ) | ||
| Calories from fat | 23.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 16% | |
|---|---|---|---|
| Cholesterol | 8.55mg | 11% | |
| Sodium | 111.59mg | 18% | |
| Potassium | 275.79mg | 23% | |
| Total Carbs | 9.65g | 13% | |
| Sugars | 5.58g | 88% | |
| Dietary Fiber | 0.98g | 15% | |
| Protein | 3.43g | 27% | |
| Vitamin C | 6.2mg | 40% | |
| Iron | 0.6mg | 14% | |
| Calcium | 96mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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