Chunky Tomato Soup


Serves: 8
Total Calories: 985

Ingredients

2 tablespoons olive or vegetable oil
2 cloves garlic, chopped
2 stalks celery, coarsely chopped (1 cup)
2 carrots, coarsely chopped (1 cup)
2 (28-ounce) cans whole Italian-style tomatoes, undrained
2 cups water
1 teaspoon dried basil leaves
1/2 teaspoon pepper
2 (14 1/2-ounce) cans chicken broth
8 slices hard-crusted Italian or French bread, each 1 inch thick, toasted
Grated Parmesan cheese, if desired

Directions:

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.

Nutritional Facts:

Serves: 8
Total Calories: 985
Calories from Fat: 90

This Chunky Tomato Soup recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.




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