Chunky Tomato Soup

Put a spin on creamy tomato soup! Every spoonful is loaded with chunks of celery, carrots and tomatoes.

  • Prep Time 15 min
  • Total Time 1 hr 35 min
  • Servings 8

Ingredients

2
tablespoons olive or vegetable oil
2
cloves garlic, finely chopped
2
medium stalks celery, coarsely chopped (1 cup)
2
medium carrots, coarsely chopped (1 cup)
2
cans (28 oz each) Italian-style (plum) tomatoes, undrained
2
cups water
1
teaspoon dried basil leaves
1/2
teaspoon pepper
1
carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
  • 2 Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.
  • 3 Cover and simmer 1 hour, stirring occasionally.

Expert Tips

Two 14-ounce cans of vegetable broth can be substituted for the chicken broth to create a true vegetarian soup.

Hot grilled Cheddar cheese sandwiches make a great partner for this veggie soup. Tall glasses of ice-cold milk and a couple of chocolate chip cookies are all you need to serve up lunch!

Give this soup a dash of restaurant pizzazz by topping each bowl with chopped fresh basil and curls of Parmesan cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
95
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
760mg
760%;
Total Carbohydrate
11g
11%
(Dietary Fiber
3g
3%
),
Protein
4g
4%
;
% Daily Value*:
Iron
8%;
Exchanges:
2 Vegetable; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.