Triple Tomato Soup

Try this chunky tomato soup that includes celery and onion in a time-honored comfort food recipe.



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Ingredients
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    1   
    large onion, sliced
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    1   tablespoon 
    butter or olive oil
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    1  28  ounce can 
    whole tomatoes
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    3/4  cup 
    dried tomatoes (not oil packed)
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    1/2 6  ounce can 
    no-salt-added tomato paste
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    1  14  ounce can 
    reduced-sodium chicken broth or vegetable broth
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    1/2  cup 
    sliced celery (1 stalk)
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    2   tablespoons 
    snipped fresh parsley or cilantro
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    2 - 3   teaspoons 
    lime juice or lemon juice
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    Dairy sour cream
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    Fresh Italian (flat-leaf) parsley

Directions
1.
In 4-quart Dutch oven cook onion in hot butter, covered, over medium-low heat for 10 minutes or until tender. Add undrained whole tomatoes, 1/2 cup of the dried tomatoes, tomato paste, broth, celery, and parsley. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool. Meanwhile, in microwave-safe bowl cover remaining dried tomatoes with water. Microcook on high (100% power) for 1 minute. Cool. Drain. Snip into pieces; set aside.
2.
In blender, blend half of the tomato mixture at a time until smooth. Return to saucepan; add lime juice, heat through. Top with sour cream, snipped dried tomatoes, and parsley. Makes 4 side-dish servings.
Nutrition information
Per Serving: cal. (kcal) 128, Fat, total (g) 4, chol. (mg) 8, sat. fat (g) 2, carb. (g) 22, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 5, sugar (g) 14, pro. (g) 6, vit. A (IU) 923, vit. C (mg) 33, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 40, Cobalamin (Vit. B12) (g) 0, sodium (mg) 786, Potassium (mg) 1039, calcium (mg) 101, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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