Chunky Tomato Soup

Chunky Tomato Soup

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

Prep Time

15

Minutes

Total Time

1:35

Hr:Mins

Makes

8

servings

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.
Makes 8 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Two 14-ounce cans of vegetable broth can be substituted for the chicken broth to create a true vegetarian soup.
Serve-With
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!
Special Touch
Give this soup a dash of restaurant pizzazz by topping each bowl with chopped fresh basil and curls of Parmesan cheese.

Nutrition Information:

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