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Rich Tomato Soup

 Rich Tomato Soup
My husband doesn't care for traditional tomato soup, but he loves this rich, fresh-tasting version. It has an unexpected chicken-broth base and appealing chunks of tomatoes. It's an excellent first course and a great light lunch with a salad and garlic bread.
9 ServingsPrep: 10 min. Cook: 25 min.


  • 2 cups sliced carrots
  • 1 cup chopped celery
  • 1 small onion, finely chopped
  • 1/2 cup chopped green pepper
  • 1/4 cup butter
  • 4-1/2 cups chicken broth, divided
  • 4 medium tomatoes, peeled and chopped (4 cups)
  • 4 teaspoons sugar
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour


  • In a Dutch oven, saute carrots, celery, onion and green pepper in
  • butter until tender. Add 4 cups broth, tomatoes, sugar, curry
  • powder, salt if desired and pepper; bring to a boil. Reduce heat;
  • simmer for 20 minutes.
  • In a small bowl, combine the flour and remaining broth until smooth.
  • Gradually add to soup. Bring to a boil; cook and stir for 2 minutes.
  • Yield: 9 servings (about 2 quarts).
Nutritional Facts: One 1-cup serving (prepared with margarine and low-sodium broth and without salt) equals 115 calories, 153 mg sodium, 2 mg cholesterol, 13 gm carbohydrate, 3 gm protein,

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Rich Tomato Soup (continued)

Nutritional Facts: 6 gm fat. Diabetic Exchanges: 1 starch, 1 fat.