Rich Tomato Soup Recipe

5 2 6
Rich Tomato Soup Recipe
Rich Tomato Soup Recipe photo by Taste of Home
Publisher Photo

Rich Tomato Soup Recipe

Read Reviews
5 2 6
Publisher Photo
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.
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 2 cups sliced carrots
  • 1 cup chopped celery
  • 1 small onion, finely chopped
  • 1/2 cup chopped green pepper
  • 1/4 cup butter or margarine
  • 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

Directions

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).
Originally published as Fresh Tomato Soup in Taste of Home June/July 1999, p39

Nutritional Facts

1 cup: 115 calories, 6g fat (0 saturated fat), 2mg cholesterol, 153mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 2 cups sliced carrots
  • 1 cup chopped celery
  • 1 small onion, finely chopped
  • 1/2 cup chopped green pepper
  • 1/4 cup butter or margarine
  • 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
  1. 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).
Originally published as Fresh Tomato Soup in Taste of Home June/July 1999, p39

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Reviews forRich Tomato Soup

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MY REVIEW
VictoriaElaine User ID: 3422096 267707
Reviewed Jun. 6, 2017

"Takes some time to chop up all the veggies, but well worth it. Loved the flavor of curry mingled with the tomatoes and vegetables. Excellent with grilled cheese sandwiches."

MY REVIEW
shecooksalot User ID: 5888460 72314
Reviewed Sep. 20, 2011

"I have made this soup several times and we love the fresh homeade taste of it. It's perfect to use up our abundance of garden tomatoes. The only part of it that is not my favorite is peeling the tomatoes. Other than that, it is actually pretty simple to make."

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