Print Options

Back to Herbed Tomato Soup >

Include these items:

Taste of Home Logo

Herbed Tomato Soup

 Herbed Tomato Soup
This warm and comforting soup from Beverly Hatfield of Arlington, Washington is perfect after cold and chilly days spent outdoors.
5 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 1-1/4 cups chopped celery
  • 1/2 cup chopped onion
  • 1-1/2 teaspoons minced garlic
  • 2 tablespoons butter
  • 2 medium carrots, grated
  • 1 medium potato, peeled and chopped
  • 1 cup water
  • 2 cups tomato juice
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup milk
  • 1 cup salad croutons
  • 1/2 cup shredded Parmesan cheese

Directions

  • In a large saucepan, saute the celery, onion and garlic in butter
  • until tender. Stir in the carrots, potato and water. Bring to a
  • boil. Reduce heat; cover and simmer for 10 minutes.

2 of 2

Herbed Tomato Soup (continued)

Directions (continued)

  • Stir in the tomato juice, soup, tomatoes, parsley, bay leaf, oregano,
  • basil, salt and pepper. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 5-10 minutes or until vegetables are tender.
  • Stir in milk; heat through. Discard bay leaf. Top each serving with
  • croutons and Parmesan cheese. Yield: 5 servings.