Triple Tomato Soup
Try this chunky tomato soup that includes celery and onion in a time-honored comfort food recipe.
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Triple Tomato Soup
Directions
- 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.
- 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 ,
- 4 g fat
- (2 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 8 mg chol. ,
- 786 mg sodium ,
- 22 g carb. ,
- 5 g fiber ,
- 14 g sugar ,
- 6 g pro.
Reviews (1)
Angela
1479 Days Ago
Although this soup is very pretty, it is very acidic. Even after adding a bit ob brown sugar it was just too much to enjoy. We ended up using it as a base for another soup.