Triple Tomato Soup

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

Triple Tomato Soup + enlarge image
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22 users rated this recipe an average rating of 3.5
Makes:
4 servings
Yields:
4 side-dish servings
Prep:
20 mins
Cook:
45 mins
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Triple Tomato Soup

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
teaspoons lime juice or lemon juice
 
Dairy sour cream
 
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 Facts

(Triple Tomato Soup)
    Per serving:
  • 128 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 8 mg chol.,
  • 786 mg sodium,
  • 22 g carb.,
  • 5 g fiber,
  • 14 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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