Tomato Soup III Recipe - Allrecipes.com

Directions

In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.

Nutrition

Amount Per Serving (8 total)

Calories
81 cal
4%

Fat
0.5 g
< 1%

Carbs
17.7 g
6%

Based on a 2,000 calorie diet

Reviews (20)

Rate This Recipe

Charissa

Aug. 27, 2007

"I changed a few things for what I had on hand. Turned out really good. I used a large can of tomato soup then filled the can with half milk, half broth. Threw in canned tomatoes all the spices they..." See more listed and a touch of brown sugar and cinnamon. Had the perfect spice with a tinge of sweetness. All my veggies were sauted and put in to boil. It was great with a grill cheese for a rainy day supper. Will definitely make it agian!"

CatherineO

Aug. 13, 2009

"This is the tomato soup I've been searching for! So rich and filling without any cream. I also added a can of diced tomatoes...." See more"

foodlover

Jan. 19, 2009

"Oh wow. This was AWESOME. This is the tomato soup I've been searching for...highlights the flavor of veggies, no milk or cream. The sugar made the tomato flavor so lovely. The only things I had to omi..." See moret were the veggie bouillon, parsely, and I omitted the salt b/c it was plenty salty. For the Italian seasoning, I used 1/2 a ts each of oregano and basil. Other than that, I followed the whole thing perfectly. Made 6 hearty servings that don't need accompaniment. Just b/c it's tradition, I plopped a little plain yogurt on top...unnecessary. I ate it with bread and a little cheese...also unneccessary. "

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