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Chunky Tomato Soup

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

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)
Make With
Make With
Progresso Broth

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Two 14-ounce cans of vegetable broth can be substituted for the chicken broth to create a true vegetarian soup.
  • tip 2
    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!
  • tip 3
    Give this soup a dash of restaurant pizzazz by topping each bowl with chopped fresh basil and curls of Parmesan cheese.

Nutrition

95 Calories, 4g Total Fat, 4g Protein, 11g Total Carbohydrate

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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