Red Tomato Soup

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



by 1  person


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Ingredients
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    1/2  cup 
    chopped carrot (1 medium)
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    1/4  cup 
    chopped onion
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    1/4  cup 
    chopped celery
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    1   tablespoon 
    butter or margarine
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    1  28  ounce can 
    diced tomatoes, undrained
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    1  5 1/2 ounce can 
    vegetable juice
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    2   teaspoons 
    sugar
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    1/2  teaspoon 
    dried Italian seasoning, crushed
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    1/4  teaspoon 
    salt
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    1/8  teaspoon 
    black pepper
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    1/2 - 1   cup 
    water
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    3/4  cup 
    Italian-style croutons
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    1/4  cup 
    finely shredded Parmesan cheese (optional)

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: 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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