Chunky tomato soup
Chunky tomato soup
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:
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