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

Prep Time:
15 mins
Total Time:
1 hr 35 mins
Servings:
8 servings (1 1/2 cups each)
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.
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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