Tomato Vegetable Soup Recipe

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Gardening is one of my many hobbies and this recipe is a great way to use fresh tomatoes. It makes a wonderful light meal, served with crackers or herb-flavored croutons.
TOTAL TIME: Prep: 5 min. Cook: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 5 min. Cook: 50 min.
MAKES: 8 servings


  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 4 cups water
  • 2-1/2 pounds fresh tomatoes, peeled and chopped
  • 2 medium carrots, diced
  • 1 celery rib, finely chopped
  • 3 chicken bouillon cubes
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground mace
  • 1/8 teaspoon pepper

Nutritional Facts

79 calories: 1 cup, 4g fat (2g saturated fat), 8mg cholesterol, 618mg sodium, 11g carbohydrate (7g sugars, 3g fiber), 2g protein .


  1. In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender. Yield: about 8 servings (2 quarts).
Originally published as Tomato Vegetable Soup in Bountiful Harvest Cookbook 1994, p6

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Reviewed Aug. 11, 2013

"This is a simple and delicious recipe..... from farm to table!"

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