Triple Tomato Soup

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

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

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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