Chunky tomato soup

Chunky tomato soup

Chunky tomato soup

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CookItEasy.net
CookItEasy.net
Chunky tomato soup photo 1
Chunky tomato soup photo 2

Ingredients/Components

  • water - 4 c
  • olive or vegetable oil - 2 Tbsp
  • pepper - 1/2 tsp
  • dried basil leaves - 1 tsp
  • cloves garlic, chopped - 4 item
  • bay leaves - 2 item
  • each chicken broth - 2 cans
  • celery, chopped about 2 medium stalks - 1 c
  • carrots, chopped about 2 medium carrots - 1 c
  • each Italian pear shaped tomatoes, undrained - 2 cans
  • slices, hard-crusted Italian bread about 1-inch thick - 8 item

How to make chunky tomato soup:

Heat oil in 4-quart Dutch oven over medium-high heat. Saute garlic, celery and carrots in oil. Stir in tomatoes; break up tomatoes coarsely. Stir in water, broth, basil and pepper and simmer 1 hour, stirring occasionally. Remove bay leaves.

Heat oven to 425°. Place bread on ungreased cookie sheet. Toast bread about 6 minutes, turning once, until deep golden brown. Ladle soup into 8 bowls. Place one slice toast on top of soup in each bowl. Serve immediately. Makes 8 servings, 160 calories/serving. Protein 6, Carbohydrate 23, Fat 5, Cholesterol 0, Sodium 780.


Recipe categories: American, Vegetables, Soups & stews.

Rating:
Chunky tomato soup
2.8
Average rating: 2.8 of 5, total votes: 4
Cook. Time: PT35M
Total Time: PT35M


Cause of complaint:

Related ingredients:
sugar, vanilla, pkg, oil, chopped walnuts
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