HOMEMADE CHUNKY TOMATO SOUP RECIPES

Name: Chunky Tomato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2-4 serving(s)
Ingredients: 1 medium onion, peeled and diced; 6 -8 large tomatoes, washed and diced; 3 tablespoons butter; 4 cups chicken broth, canned don't use boullion cubes; 1/3 cup fresh dill, wash and snip into small bits (easier if done with sissors) (optional); 1 tablespoon sugar; 1 teaspoon salt; 1/4 teaspoon fresh ground pepper; 1 cup plain yogurt; 2 tablespoons fresh dill, snipped,to garnish (optional)

CHUNKY TOMATO SOUP RECIPE - FOOD.COM

Chunky Tomato Soup Recipe - Food.com image

Awesome Chunky Tomato Soup is the actual name of this recipe and it lives up to its name. The key to the taste is the yogurt added at the end. Dill is optional -- I'm not to crazy about it. From the Florida Tomato Committee.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion, peeled and diced
6 -8 large tomatoes, washed and diced
3 tablespoons butter
4 cups chicken broth, canned don't use boullion cubes
1/3 cup fresh dill, wash and snip into small bits (easier if done with sissors) (optional)
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup plain yogurt
2 tablespoons fresh dill, snipped,to garnish (optional)

Steps:

After dicing the onion and tomatoes (serrated knife works best) heat butter in a medium pan and saute onion until transparent (about 5 minutes).
Add tomatoes, chicken broth, 1/3 cup dill, sugar, salt and pepper and bring to boil.
Lower heat and simmer for 20 minutes.
Serve hot.
Ladle into soup bowls and top with spoonfull of yogurt.
Sprinkle with remaining dill.

Nutrition Facts : Calories 450.7, FatContent 25.1, SaturatedFatContent 14.6, CholesterolContent 61.7, SodiumContent 2897.2, CarbohydrateContent 41, FiberContent 7.4, SugarContent 30.1, ProteinContent 19.5

CHUNKY TOMATO SOUP RECIPE - BETTYCROCKER.COM

Chunky Tomato Soup Recipe - BettyCrocker.com image

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

Provided by Betty Crocker Kitchens

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
2 medium stalks celery, coarsely chopped (1 cup)
2 medium carrots, coarsely chopped (1 cup)
2 cans (28 oz each) Italian-style (plum) tomatoes, undrained
2 cups water
1 teaspoon dried basil leaves
1/2 teaspoon pepper
1 carton (32 oz) Progresso™ chicken broth (4 cups)

Steps:

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.

Nutrition Facts : Calories 95 , CarbohydrateContent 11 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 760 mg

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