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Triple Tomato Soup

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

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  • Makes: 4 servings
  • Yields: 4 side-dish servings
  • Prep: 20 mins
  • Cook: 45 mins

Triple Tomato Soup

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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