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.


Chunky Tomato Soup


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Prep Time: 15 mins
Total Time: 1 hr 35 mins
Servings: 8 servings (1 1/2 cups each)
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Ingredients
 
savings in
 
  • 2  tablespoons  olive or vegetable oilOn Sale
  • 2  cloves  garlic, finely choppedOn Sale
  • 2  medium  stalks celery, coarsely chopped (1 cup)On Sale
  • 2  medium  carrots, coarsely chopped (1 cup)On Sale
  • 2  cans  Italian-style (plum) tomatoes, undrained (28 ounces each)On Sale
  • 2  cups  waterOn Sale
  • 1  teaspoon  dried basil leavesOn Sale
  • 1/2  teaspoon  pepperOn Sale
  • 1  carton  Progresso® chicken broth (4 cups; 32 ounces)On Sale

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

Nutrition information
Calories 95 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g); Cholesterol 0mg; Sodium 760mg; Total Carbohydrate 11g (Dietary Fiber 3g); Protein 4g. Daily Values: Iron 8%. Exchanges: 2 Vegetable; 1 Fat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Classic Tomato Soup