Chunky tomato soup
Chunky tomato soup
Ingredients/Components
- lemon juice - 1 tsp
- tomato juice - 3 c
- celery seed - 1/2 tsp
- cayenne pepper - 1/8 tsp
- seeded and coarsely chopped canned tomatoes - 2 fresh
- dry vermouth or Marsala wine - 2 Tbsp
- dried mint leaves or 1 tsp - 1/2 tsp
How to make chunky tomato soup:
Combine all the ingredients in a 2-quart casserole. Cover tightly and cook on High for 6 to 9 minutes, or until heated through. Serve each 3/4 cup portion with 2 Melba toasts.Recipe categories: American, Vegetables, Soups & stews.
Rating:
Related ingredients:
egg, beaten eggs, stick oleo, okra, fresh spinach, oleo room temperature, sliced green tomatoes, cans packed pumpkin, bunches fresh spinach, washed
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