Fish and Tomato Soup

Serve your family tender pieces of fish simmering in a mildly flavored tomato soup. You'll reel in rave reviews!

Recipe from Betty Crocker
Fish and Tomato Soup
1 1/2 cups
15 mins
50 mins
by 3.5 3  people
add your rating
add a comment
Shop Kitchen ▾
  • 1 tablespoon olive or vegetable oil
  • 1 teaspoon finely chopped garlic
  • 2 medium stalks celery, coarsely chopped (1 cup)
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 1 tablespoon chopped fresh parsley
  • 1 dried bay leaf
  • 2 cans Italian-style plum tomatoes, undrained (28 ounces each)
  • 2 cans vegetable or chicken broth (14 ounces each)
  • 1 cup dry white wine or vegetable broth
  • 1 1/2 pounds assorted fish fillets (such as bass, cod, haddock, ocean perch or red snapper), cut into 2-inch pieces
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • Grated lemon peel, if desired
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.

Heat oil in 5- to 6-quart Dutch oven over medium heat. Cook garlic, celery, onion, parsley and bay leaf in oil 5 to 6 minutes, stirring frequently, until celery is crisp-tender.
Stir in tomatoes, broth and wine. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer 20 minutes, stirring occasionally.
Stir in fish, salt and pepper. Cover and simmer 8 to 10 minutes or until fish flakes easily with a fork. Remove bay leaf. Top soup with lemon peel.
High Altitude (3500-6500 ft): No change.

nutrition information

Per Serving: cal. (kcal) 165, Fat, total (g) 5, chol. (mg) 45, sat. fat (g) 1, carb. (g) 12, fiber (g) 3, pro. (g) 18, sodium (mg) 1300, iron (mg) 1, Vegetables () 2, Very Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Back to Top