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Chunky Tomato Soup

Chunky Tomato Soup
  • Prep 15 min
  • Total 1 hr 35 min
  • Servings 8
Put a spin on creamy tomato soup! Every spoonful is loaded with chunks of celery, carrots and tomatoes.
Updated March 10, 2010
Make With
Make With
Progresso Broth

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)

Steps

  • 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.

  • 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 Facts

Serving Size: 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
% Daily Value*:
Iron
8%
8%
Exchanges:
2 Vegetable; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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