Red Tomato Soup
Recipe from
Better Homes and Gardens
Better than canned, this easy homemade soup explodes with flavor.
Servings:
6 servings
Prep Time:
15 mins
Total Time:
30 mins
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Ingredients
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1/2 cupchopped carrot (1 medium)see savings
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1/4 cupchopped onionsee savings
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1/4 cupchopped celerysee savings
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1 tablespoonbutter or margarinesee savings
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1 28-ounce candiced tomatoes, undrainedsee savings
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1 5 1/2-ounce canvegetable juicesee savings
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2 teaspoonssugarsee savings
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1/2 teaspoondried Italian seasoning, crushedsee savings
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1/4 teaspoonsaltsee savings
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1/8 teaspoonblack peppersee savings
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1/2 to 1 cupwatersee savings
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3/4 cupItalian-style croutonssee savings
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1/4 cupfinely shredded Parmesan cheese (optional)see savings
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Directions
1.
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.
2.
If desired, cool slightly. In a blender container or food processor bowl place half of the tomato mixture. Cover and blend or process until smooth. Repeat with remaining tomato mixture. Return all of the soup to the saucepan. Add enough water to reach desired consistency. Heat through.
3.
To serve, ladle into bowls. Top with croutons and, if desired, sprinkle with Parmesan cheese. Makes 6 servings (about 4-1/2 cups).
Nutrition information
Per serving: Calories 107, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 542 mg, Carbohydrate 14 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 43%, Calcium 11%, Iron 6%. Exchanges: Vegetable 2.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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