Tomato Soup

Name: Tomato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 1/2 cup chopped onion; 1/2 cup chopped bell pepper (any color); 1/2 cup chopped celery; 1 (15 ounce) can tomatoes (stewed or diced); 1/2 cup tomato sauce; 1 cup chicken stock; 1 bay leaf; salt and pepper; 1 tablespoon sugar (optional)

Submitted by brquilter

"This soup is sooo much better than the canned stuff! Years ago, I made this with fresh tomatoes for canning. I discovered I could make it up for lunch just using small amounts. I have changed the recipe by adding chicken stock and it makes the soup taste like it's cooked a long time."

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photo by Tinkerbell

Ready In:: 30mins
Ingredients:: 10
Serves:: 4

ingredients

2 tablespoons olive oil
¹⁄₂ cup chopped onion
¹⁄₂ cup chopped bell pepper (any color)
¹⁄₂ cup chopped celery
1 (15 ounce) can tomatoes (stewed or diced)
¹⁄₂ cup tomato sauce
1 cup chicken stock
1 bay leaf
salt and pepper
1 tablespoon sugar (optional)

directions

Heat the olive oil over med heat, add onions, bell pepper and celery and saute until soft (7-10 minutes).
Add tomatoes, sauce, chicken stock, bay leaf, salt & pepper and sugar.
Bring to a boil, reduce heat and simmer 10 minutes.
If soup is too thick, add water to correct consistency.
Serve with favorite grilled cheese sandwiches!

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Reviews

This was my first experiment with making homemade tomato soup. Good bye Campbells!!! I doubled the ingredients and used homegrown/frozen Roma tomatoes and a whole yellow pepper. I also used by immersion blender to make a smooth soup. I omitted the bay leaf and the sugar. I used fresh ground pepper and Lawrys seasoned salt. Everyone should try this soup.....better than any tomato soup I have ever tasted!!!!

55tbird
This was very good and my first time making a scratch tomato soup. We did find it a bit to tangy BUT I did use home canned tomatos and sauce and those are alot different then store bought. LOL I did use my immersion blender to wiz it just a bit. Made for PAC Fall 2009

wicked cook 46
A very nice tomato soup I liked it that the veg wasn't blended in as most tomato soups are the flavour was amazing we were so disappointed when the pot was empty. I made it to the recipe and it was very quick to put together. We will be having this for lunch again as we loved it very fruity. Made for PAC Fall09

Tea Jenny
FANTASTIC!! I have to admit, when I read the intro I wasn't really convinced that the chicken stock would have that much of an impact on the flavor of something like tomato soup. Now, I am a total believer! This recipe is amazing. It has an underlying hint of what we know tomato soup to be (yes, out of a can ;)) & then there are 5 more layers on top of that to smell, taste & feel. I hate to sound all, "wine tasty" about a soup, but there were so many dimensions to this that it's hard to describe without it. I used a green pepper, Fire Fire Roasted & diced tomatoes & while opening the tomato sauce can I got distracted by my toddler; ended up dumping in the whole can! I figured the tomato sauce to chicken stock proportion & then added an extra cup of stock. My family was amazed at how delicious this was & how fast it was ready. The only complaint I have is that we ate it all for dinner & I have no leftovers to look forward to! I served this soup with delicious grilled cheese sammies made using recipe #383123. Thanks so much for sharing this recipe, brquilter. We'll never eat canned tomato soup again! Made & enjoyed for Fall 2009 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=310505&postdays=0&postorder=asc&start=0

Tinkerbell