Satisfying Tomato Soup

Name: Satisfying Tomato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
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

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

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.

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. 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.

Nutrition 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.

Originally published as Homemade Tomato Soup in Simple & Delicious December/January 2015

Reviews

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justmbeth

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.
JMartinelli13

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.
tpdlady_306

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.
Remenec

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.
misscoffeepot

Feb 12, 2015

very quick, very fresh tasting, nice flavor combinations- love it
Stimpy_WI_F_50

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!