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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Servings: 8 servings (1 1/2 cups each)
Prep Time: 15 mins
Total Time: 1 hr 35 mins
Related Categories: Soup, Tomato Soup, Tomato Soup, Tomato Soup

 
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Ingredients
  • 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)
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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: 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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