Triple Tomato Soup

By kayjayjohnson

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

Details

Adapted from bhg.com

Preparation

Step 1

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.