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 until tender, 2-4 minutes. 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; add 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.

Reviews

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Average Rating:

resalee

Jun 1, 2020

My 17 year old son made this for a Boy Scout merit badge. It was easy for him to prepare and very delicious! Much better than a can of soup but not as creamy which I was fine with. But next time I might add a some half and half for her taste. I will definitely be making this again!
abreendre

May 19, 2020

easy, quick and tasty. I sprinkle on a little shredded cheese in each bowl when I serve. Mozzarella was the best.
angela32

Mar 12, 2020

Really tasty. I used fire roasted tomatoes.
n8wkz

Jan 21, 2020

I love this soup. Better than canned that is full of high fructose corn syrup. I use it when making sloppy joe, casseroles and just when I want a bowl of tomato soup with a grilled cheese,
shelleyjCA2AZ

Oct 26, 2019

delicious soup....I did make it a crock pot soup and add in carrots and zucchini too...we all gave it 2 thumbs UP....
mel905

Jan 21, 2019

I have had a hard time finding a good tomato soup recipe, until this one. Super quick and easy to make. I only substituted vegetable broth for the water, and. I added some grated cheddar cheese on it, just before serving. That makes it a rosy cheddar. Delish
Debglass11

Jan 17, 2019

We loved this soup. I doubled the recipe and used a combination of stewed and crushed tomatoes. Didn't puree the finished soup, but I did puree the stewed tomatoes before I added them to the pot. I did add a bit more kosher salt and brown sugar than indicated in the doubled ingredients and finished the soup with a little half
wintermom9597

Dec 11, 2018

Loved this! So quick and easy. I added some garlic and used chicken broth instead of water. Looking forward to the leftovers for lunch tomorrow!
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.