Triple Tomato Soup

Photo by Kerry J.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 1

    large onion, sliced

  • 1

    tablespoon butter or olive oil

  • 1

    28 ounce can whole tomatoes

  • 3/4

    cup dried tomatoes (not oil packed)

  • 1/2

    6 ounce can no-salt-added tomato paste

  • 1

    14 ounce can reduced-sodium chicken broth or vegetable broth

  • 1/2

    cup sliced celery (1 stalk)

  • 2

    tablespoons snipped fresh parsley or cilantro

  • 2 - 3

    teaspoons lime juice or lemon juice

  • Dairy sour cream

  • Fresh Italian (flat-leaf) parsley

Directions

1. In 4-quart Dutch oven cook onion in hot butter, covered, over medium-low heat for 10 minutes or until tender. Add undrained whole tomatoes, 1/2 cup of the dried tomatoes, tomato paste, broth, celery, and parsley. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool. Meanwhile, in microwave-safe bowl cover remaining dried tomatoes with water. Microcook on high (100% power) for 1 minute. Cool. Drain. Snip into pieces; set aside. 2. In blender, blend half of the tomato mixture at a time until smooth. Return to saucepan; add lime juice, heat through. Top with sour cream, snipped dried tomatoes, and parsley. Makes 4 side-dish servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: