Tomato Soup

Tomato Soup

99 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h

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

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Adjust Servings

Original recipe yields 6 servings


  1. Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
  2. 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.

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Reviews (99)

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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 it next time. I made it without added salt and did not feel it needed salt when served.



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! I will definitely make this again.



Made this many times, but used a red onion this time, and my wife says this is the best! Thanks Corwynn for yet another great recipe!

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Amount Per Serving (6 total)

  • Calories
  • 141 cal
  • 7%
  • Fat
  • 3.4 g
  • 5%
  • Carbs
  • 26.5 g
  • 9%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1073 mg
  • 43%

Based on a 2,000 calorie diet



previous recipe:

Tomato Soup III


next recipe:

Garbanzo Tomato Pasta Soup