Satisfying Tomato Soup Recipe

4.5 6 6
Satisfying Tomato Soup Recipe
Satisfying Tomato Soup Recipe photo by Taste of Home
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Satisfying Tomato Soup Recipe

Read Reviews
4.5 6 6
Publisher Photo
After craving tomato soup, I decided to make my own. My sister Joan likes it chunky-style, so she doesn't puree. Serve it with a grilled cheese sandwich. —Marian Brown, Mississauga, Ontario
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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
  • Minced fresh basil, optional

Directions

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. If desired, top with fresh minced basil.
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.

Grilled Cheese Croutons:
  • For croutons that won't immediately soak up all the soup, use day-old bread and cook it slower than normal so you end up with a crispy, drier sandwich. Butter one side of two slices of day-old, hearty bread. Place one slice in a skillet over medium-low heat; top with your favorite cheese slices and a few fresh basil leaves. Top with the second slice, butter side up, and cook until dark golden brown, 4-5 minutes. Flip and cook another 4-5 minutes. Remove and cut into cubes.
  • Originally published as Satisfying Tomato Soup in Simple & Delicious December/January 2015

    Nutritional Facts

    1-1/4 cups: 76 calories, 2g fat (0 saturated fat), 0 cholesterol, 627mg sodium, 13g carbohydrate (9g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

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    • 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
    • Minced fresh basil, optional
    1. 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.
    2. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with fresh minced basil.
      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.

    Grilled Cheese Croutons:
  • For croutons that won't immediately soak up all the soup, use day-old bread and cook it slower than normal so you end up with a crispy, drier sandwich. Butter one side of two slices of day-old, hearty bread. Place one slice in a skillet over medium-low heat; top with your favorite cheese slices and a few fresh basil leaves. Top with the second slice, butter side up, and cook until dark golden brown, 4-5 minutes. Flip and cook another 4-5 minutes. Remove and cut into cubes.
  • Originally published as Satisfying Tomato Soup in Simple & Delicious December/January 2015

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    Reviews forSatisfying Tomato Soup

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    MY REVIEW
    justmbeth User ID: 1196484 265949
    Reviewed May. 14, 2017

    "Good tomato soup. I made it along side patty melts. The husband loved it. I did add a bit more salt and pepper as I thought it needed more seasoning."

    MY REVIEW
    JMartinelli13 User ID: 92779 261122
    Reviewed Feb. 11, 2017

    "Only one minor change to this one- I used dried celery flakes because I have a ton on hand. I made the soup and froze it in single servings. I defrosted it and reheated it on the stove. I liked the consistency and flavor, and you can't beat how fast it goes together."

    MY REVIEW
    tpdlady_306 User ID: 1278650 242387
    Reviewed Jan. 23, 2016

    "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."

    MY REVIEW
    Remenec User ID: 6059530 233807
    Reviewed Oct. 1, 2015

    "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."

    MY REVIEW
    misscoffeepot User ID: 7519492 220364
    Reviewed Feb. 12, 2015

    "very quick, very fresh tasting, nice flavor combinations- love it"

    MY REVIEW
    Stimpy_WI_F_50 User ID: 41263 179283
    Reviewed Nov. 21, 2014

    "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!"

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