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Tomato Soup

Tomato Soup

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
CORWYNN DARKHOLME

CORWYNN DARKHOLME

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

pkvermont
352

pkvermont

3/11/2007

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

leah7654
188

leah7654

6/19/2008

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! I will definitely make this again.

Steelerfan74
103

Steelerfan74

5/13/2006

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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