Red Tomato Soup

Better than canned, this easy homemade soup explodes with flavor.

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  • 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)
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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.

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.
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.
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: 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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