Herbed Tomato Soup Recipe

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Herbed Tomato Soup Recipe

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5 1
Publisher Photo
This warm and comforting soup from Beverly Hatfield of Arlington, Washington is perfect after cold and chilly days spent outdoors.
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Herbed Tomato Soup in Simple & Delicious January/February 2008, p45

  • 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
  1. 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. 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.
  3. Stir in milk; heat through. Discard bay leaf. Top each serving with croutons and Parmesan cheese. Yield: 5 servings.
Originally published as Herbed Tomato Soup in Simple & Delicious January/February 2008, p45

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