Quick & Easy Tomato Soup Recipe

click to rate
2 votes | 4229 views

This is a quick and easy tomato soup. It is rich and creamy. It works nice for a quick weeknight meal served with a sandwich or good bread and a salad. This recipe is adapted from one that appeared in Fine Cooking magazine several years ago. The recipe makes a fair amount and leftovers keep well refrigerated for a few days.

Prep time:
Cook time:
Servings: 8 Servings
Tags:

Ingredients

Cost per serving $0.95 view details

Directions

  1. Saute onion, celery and bell pepper in oil over medium heat until translucent. About 10 minutes.
  2. Add garlic and saute until fragrant. About 1 minute.
  3. Add plum tomatoes, chicken stock and tomato paste.
  4. Cover bring to a low simmer. Simmer for about 20 mintues until vegetables are soft and flavors meld.
  5. Remove the mixture from the heat and let the cool slighty. Blend in batches in a blender, processor or with an emulsion blender until very smooth.
  6. Mix corn starch and whole milk to combine.
  7. Bring soup mixture to a boil. Add the milk/cornstarch and return to boil to thicken. Stir constantly so cornstarch does not stick to pot.
  8. Taste for seasoning and adjust if necessary
  9. Soup is ready for service.

Toolbox

Add the recipe to which day?
« Today - Sep 25 »
Today - Sep 25
Sep 26 - Oct 02
October 3 - 9
October 10 - 16
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 317g
Recipe makes 8 servings
Calories 136  
Calories from Fat 61 45%
Total Fat 6.92g 9%
Saturated Fat 1.41g 6%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 496mg 21%
Potassium 564mg 16%
Total Carbs 15.81g 4%
Dietary Fiber 3.0g 10%
Sugars 8.09g 5%
Protein 4.05g 6%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment