Tomato Buttermilk Soup
A creamy, tangy tomato buttermilk soup with fresh parsley, perfect for a light lunch or starter, combining smooth texture with vibrant flavors.
Ingredients
Instructions
- Cook chopped onion in oil in a medium saucepan until lightly browned.
- Stir in flour, then add 2 cups of buttermilk.
- Stir over low heat until thickened.
- Add diced tomatoes, remaining 1 cup of buttermilk, salt, pepper, and minced parsley.
- Heat the soup, but do not boil.
Tips & Substitutions
To enhance the flavor of your Tomato Buttermilk Soup, consider adding a pinch of sugar to balance the acidity of the tomatoes. If you're out of buttermilk, mix milk with a tablespoon of vinegar or lemon juice as a substitute. Fresh herbs such as basil or thyme can also elevate the dish. For a creamier texture, blend the soup after adding the tomatoes.
Serving Suggestions
Serve the Tomato Buttermilk Soup warm, garnished with additional minced parsley or croutons for added texture. It pairs beautifully with crusty bread or a simple side salad. For a complete meal, consider serving it alongside a refreshing Lime Jello Cottage Cheese Salad for a delightful contrast in flavors.
Storage & Reheating
Store leftover Tomato Buttermilk Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the buttermilk. If the soup thickens too much during storage, add a splash of milk or water while reheating to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Buttermilk Soup contains roughly 155 calories, with 6g protein, 15g carbohydrates, and 10g fat. It is an excellent source of vitamin C (180% of the Daily Value), dietary fiber (31% of the Daily Value), and iron (27% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1830mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! You'll need about 4-5 medium tomatoes, peeled and diced. Sauté them with the onions until they break down and become saucy, then proceed with the rest of the recipe as directed.
Is this soup suitable for a vegetarian diet?
Absolutely! This Tomato Buttermilk Soup is vegetarian-friendly as it contains no meat products. The buttermilk adds a creamy texture without compromising the vegetarian aspect, making it a great choice for those following vegetarian recipes.
Can I freeze this soup?
Freezing buttermilk-based soups can be tricky due to potential separation. While you can freeze the soup, be aware that the texture may change upon thawing. It's recommended to freeze it without the buttermilk and add it fresh when reheating for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).