Serves: 8
Total Calories: 985
1. Heat oil in Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
2. Stir in tomatoes, breaking up tomatoes coarsely. Stir in remaining ingredients except toast and cheese. Heat to boiling reduce heat. Cover and simmer 1 hour, stirring occasionally.
3. Place 1 slice toast in each of 8 bowls. Ladle soup over toast. Sprinkle with cheese. Serve immediately.
1 SERVING: Calories 175 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 0mg Sodium 840mg Carbohydrates 26g (Dietary Fiber 3g) Protein 7g.
This Chunky Tomato Soup recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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