Chunky Tomato Soup
Recipe from Betty Crocker

Put a spin on creamy tomato soup! Every spoonful is loaded with chunks of celery, carrots and tomatoes.



by 2  people


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Servings: 8
Serving size: 1 1/2  cups
Prep Time: 15 mins
Total Time: 1 hr 35 mins
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Ingredients
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    2   tablespoons 
    olive or vegetable oil
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    2   
    cloves garlic, finely chopped
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    2   
    medium stalks celery, coarsely chopped (1 cup)
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    2   
    medium carrots, coarsely chopped (1 cup)
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    2   cans 
    Italian-style (plum) tomatoes, undrained (28 ounces each)
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    2   cups 
    water
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    1   teaspoon 
    dried basil leaves
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    1/2  teaspoon 
    pepper
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    1   carton 
    Progresso® chicken broth (4 cups; 32 ounces)

Directions
1.
Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
2.
Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.
3.
Cover and simmer 1 hour, stirring occasionally.
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Nutrition information
Per Serving: cal. (kcal) 95, Fat, total (g) 4, sat. fat (g) 1, carb. (g) 11, fiber (g) 3, pro. (g) 4, sodium (mg) 760, iron (mg) 1, Vegetables () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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