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Triple Tomato Soup

Makes: 4 servings Yield: 4 side-dish servings
Prep 20 mins Cook 45 mins
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 - 3  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)
  • Servings Per Recipe 4,
  • 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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