Red Tomato Soup
Better than canned, this easy homemade soup explodes with flavor.
Recipe from Better Homes and Gardens
1/2 cup chopped carrot (1 medium)
1/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon butter or margarine
1 28 ounce can diced tomatoes, undrained
1 5 1/2 ounce can vegetable juice
2 teaspoons sugar
1/2 teaspoon dried Italian seasoning, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 - 1 cup water
3/4 cup Italian-style croutons
1/4 cup finely shredded Parmesan cheese (optional)
In a 2-quart saucepan cook carrot, onion, and celery in hot butter for 5 to 8 minutes or until tender, stirring occasionally. Add undrained tomatoes, vegetable juice, sugar, Italian seasoning, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat.
To serve, ladle into bowls. Top with croutons and, if desired, sprinkle with Parmesan cheese. Makes 6 servings (about 4-1/2 cups).
Per Serving: cal. (kcal) 107, Fat, total (g) 4, chol. (mg) 8, sat. fat (g) 2, carb. (g) 14, fiber (g) 2, pro. (g) 3, vit. A (IU) 3206.96, vit. C (mg) 25.39, sodium (mg) 542, calcium (mg) 111.06, iron (mg) 1.08, Vegetables () 2.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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