Tomato Soup

84 Reviews

Prep: 30 min
Cook: 30 min
Ready In: 1 hr

“This is a very simple, creamy and yummy soup, I do believe all will love it!” - by CORWYNN DARKHOLME

Directions

Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

Nutrition

Amount Per Serving (6 total)

Calories
141 cal
7%

Fat
3.4 g
5%

Carbs
26.5 g
9%

Based on a 2,000 calorie diet

Reviews (84)

Rate This Recipe

335

pkvermont

Mar. 11, 2007

"Generally very good taste, comparable to restaurant quality. Recipe did not say to blend/puree after cooking, which I think is necessary. I found the worcesterchire added a sour note and will omit i..." See moret next time. I made it without added salt and did not feel it needed salt when served."

168

leah7654

Jun. 19, 2008

"This soup was very delicious! The only thing I did different was puree the vegetables in the food processor after cooking and added a little heavy whipping cream which made the soup creamy and yummy!..." See more I will definitely make this again."