Tomato Soup

Tomato Soup

3 Reviews
From: EatingWell Soups Special Issue April 2016

This simple tomato soup is perfect paired with your favorite grilled cheese sandwich. Make a double batch and freeze the extra for rainy-day emergencies.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 1 28-ounce can whole peeled tomatoes, with juice
  • 1 14-ounce can whole peeled tomatoes, with juice
  • 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
  • 1/2 cup half-and-half (optional)
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste

Preparation

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  • Ready In

  1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  2. Stir in canned tomatoes (with juice). Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
  3. Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
  • Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
  • Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 158 calories; 9 g fat(3 g sat); 5 g fiber; 17 g carbohydrates; 8 g protein; 33 mcg folate; 8 mg cholesterol; 8 g sugars; 0 g added sugars; 1359 IU vitamin A; 41 mg vitamin C; 123 mg calcium; 2 mg iron; 715 mg sodium; 851 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1 fat

Reviews 3

May 26, 2016
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By: EatingWell User
Delicious I made this soup and everyone loved it, even people who said they weren't huge fans of tomato soup! Very delicious, highly recommend this recipe.
December 28, 2013
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By: EatingWell User
awesome recipe
March 20, 2011
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By: cathlinberreth01
you will never go back to Campbells wonderfully flavorful, zesty tomato soup. I served it plain with freshly grated parmesan cheese and croutes (toasted bread rubbed with garlic and brushed with olive oil). Perfect. On second day, I stirred in a pinch of cayenne pepper for a kick. You could turn this into many different soups-add macaroni , beans and zucchini for a garbanzo style soup, etc. You could have a lot of fun with it. Enjoy! Pros: easy and full of flavor Cons: I don't have an immersion blender