Uncle Bill's Tomato and Onion Soup
photo by FrenchBunny
- Ready In:
- 1hr 5mins
- Ingredients:
- 20
- Serves:
-
10-12
ingredients
- 1⁄4 cup butter, divided
- 2 tablespoons extra virgin olive oil
- 3 medium onions, chopped small
- 2 large carrots, peeled and chopped small
- 1 large celery rib, chopped
- 4 large garlic cloves, chopped small
- 1 tablespoon granulated sugar
- 1 teaspoon Hungarian paprika or 1 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 28 ounces diced tomatoes, include liquid
- 2 tablespoons tomato paste
- 4 cups chicken broth or 4 cups vegetable broth
- 5 cups water
- 4 tablespoons chicken soup base (optional)
- 1⁄2 large sweet red pepper, chopped small
- 1⁄2 large green pepper, chopped small
- 4 tablespoons chopped fresh basil
- 1 cup garlic-flavored croutons
- 1⁄4 cup finely chopped fresh parsley
directions
- In a large cooking pot over medium-high heat, melt 1/2 the butter and add olive oil.
- Add onions and cook until softened and lightly golden brown, about 15 minutes, stirring occasionally.
- Add carrots, celery, garlic, sugar, paprika, chili powder and pepper and cook for 5 minutes, stirring occasionally.
- Stir in tomatoes (including liquid), tomato paste, broth, water, chicken soup base, sweet red pepper, green pepper, basil and remaining butter; bring to boil.
- Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
- In a blender, puree soup in batches until smooth and return to cooking pot.
- Reheat until soup is hot.
- When serving soup, sprinkle some croutons and chopped fresh parsley.
- Refrigerate any unused portions.
- NOTE: Deleting the Chicken Soup Base will reduce the sodium content in the soup.
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Reviews
-
This was another one of you terrific soups Uncle Bill !! I did try to make it lower sodium by using unsalted butter and lower sodium chicken broth and only 1tbs of the chicken soup base. I used my immersion blender in the pot. I also added about 3/4 cup of heavy cream to the pot after it was blended. I just wanted it a little creamy and it was really tasty. Not sure what the sodium content would be but it was scrumptious. Thanks Uncle Bill for your recipe.
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.