- 2 teaspoons canola oil
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1-1/2 cups water
- 2 teaspoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon coarsely ground pepper
- In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir 2-4 minutes or until tender. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend.
Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 4 servings.
Reviews for Satisfying Tomato Soup
"While we enjoyed this, next time I'd add some more water and milk or half and half. It was two much like a sauce or as someone else said "V8" for us. We prefer a creamier tomato soup. That said, we'll definitely make it again, with a few tweaks."
"The taste was very savory! It reminded me of a V8 drink. I added some fresh basil for added spice. I didn't care for the chunky texture. Even after putting it in the blender, it was a little too thick for me. So I put a cup of so in a soup bowl and added a half cup water for a "soup-like" texture."
"very quick, very fresh tasting, nice flavor combinations- love it"
"This recipe is savory and delicious. I used diced tomatoes with oregano and garlic because that's what I had here, and I followed the recipe for the rest of the seasonings including more oregano, etc. I will be making this again! I also served it chunky instead of pureeing it. Yummy!"