chunky tomato soup

Chunky Tomato Soup

tbs vegetable oil

onion

garlic

tbs flour

milk

oz petite diced tomatoes (1 large can, don't drain)

oz crushed tomatoes (1 large can, don't drain)

basil

oregano

oz chicken stock or vegetable stock

white bread cubes

olive oil

Parmesan cheese

In a large saucepan, heat oil over medium heat. Add onion and garlic; cook until soft. Add flour; cook and stir until moist. Gradually add milk, cooking and stirring about 2 minutes or until smooth and bubbly

Stir in crushed and petite diced tomatoes, basil, oregano and stock. Cover and cook on medium heat for 15 minutes. Stir frequently and do not allow mixture to boil.

To make croutons, toss bread cubes with olive oil and grated cheese. Spread onto baking sheet and place into a preheated oven at 350F/180C. Bake until croutons are golden brown, about 10 minutes. Top soup with crouton.

Put a spin on creamy tomato soup! Every spoonful is loaded with chunks of celery, carrots and tomatoes.

garlic,

celery, coarsely chopped (1 cup)

medium carrots, coarsely chopped (1 cup)

(28 oz each) Italian-style (plum) tomatoes, undrained

water

basil leaves

pepper

carton (32 oz) Progresso™ chicken broth (4 cups)

Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.

Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.

Cover and simmer 1 hour, stirring occasionally.

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Chunky Tomato Soup

Chunky Tomato Soup

Top 2 chunky tomato soup recipes from across the web

The most viewed chunky tomato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chunky Tomato Soup

Chunky Tomato Soup

The most viewed chunky tomato soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine