Chunky Tomato Soup

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

Recipe from Betty Crocker
Chunky Tomato Soup
SERVINGS
8
SERVING SIZE
1 1/2 cups
PREP TIME
15 mins
TOTAL TIME
1 hr 35 mins
by 3  people
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Ingredients
  • 2   tablespoons olive or vegetable oil
  • 2   cloves garlic, finely chopped
  • 2   medium stalks celery, coarsely chopped (1 cup)
  • 2   medium carrots, coarsely chopped (1 cup)
  • 2   cans Italian-style (plum) tomatoes, undrained (28 ounces each)
  • 2   cups water
  • 1   teaspoon dried basil leaves
  • 1/2  teaspoon pepper
  • 1   carton Progresso® chicken broth (4 cups; 32 ounces)
Related Video
How to Make Tomato Soup

On a chilly winter day knowing how to make tomato soup from scratch can be vital. This recipe is sure to warm you right up and homemade always tastes better than the canned version.

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.
Tip:
1. 
High Altitude (3500-6500 ft) No change.

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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