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Sweet and Chunky Tomato Soup

Sweet and Chunky Tomato Soup

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
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This flavorful soup is a great treat any time of year! Its sweet and fresh taste redefines this typically average dish while chunks of tomatoes give it a hearty and filling appeal. Serve small portions with you favorite bread or roll.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 1208 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  1. Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft.
  2. Mix the milk and cornstarch in a small saucepan, and stir until smooth. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.
  3. Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and let sit about 5 minutes before serving.
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Reviews

danceintherain91
30

danceintherain91

8/18/2009

I LOVE this recipe. I am a huge fan of tomato soup, but I don't like store-bought because of all the sodium. When our garden started producing more tomatoes than we could eat, I decided to cook and freeze this soup. I follow the recipe almost exactly, except I use less salt and more sugar. Instead of 2 C chicken broth, I use 1 C tomato sauce and 1 C broth. Great and healthy recipe!

Sarah Jo
29

Sarah Jo

3/29/2012

I made three small changes. I did not use the whole amount of salt (just enough to flavor it without going overboard), I added some fresh ground pepper and because I wanted to skip the cornstarch, I cut back on the milk. I used fat free evaporated milk which is a little thick on it's own. I used just enough to give it a creamy flavor, really no more than a third of a cup. For us, we didn't really care for the cloves in this soup recipe. I think I'd like to try this again without it. Then it would be just right for our family. This was crazy simple.

Sandy S
15

Sandy S

9/15/2008

My husband is not a big tomato fan, never cared much for tomato soup, but this one is so good, he had two bowls and wants me to make it again. A definite keeper!

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