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    You are in: Home / Recipes / Tomato Vegetable Soup Recipe
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    Tomato Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    ksduffster's Note:

    This can be made vegan/vegetarian by using vegetable bouillon instead of chicken. I got this recipe from a daily email I receive from the eDiets website. I love this recipe because it is so easy and so filling. Feel free to vary the vegetables according to your tastes, what is in season, and what is on hand. I like to use spicy V8 because there is no seasoning called for in the recipe. You can use normal V8 and use your favorite seasonings.

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    Units: US | Metric


    1. 1
      In a large saucepan, combine water, V8, broth, tomato soup, bouillon, carrots, and celery.
    2. 2
      Bring to a boil over medium-high heat.
    3. 3
      Reduce heat to low and simmer 10 minutes.
    4. 4
      Add peas, corn, and orzo to pot.
    5. 5
      Return to a simmer.
    6. 6
      Simmer 10 minutes or until orzo is al dente.
    7. 7
      Ladle into bowls and sprinkle with parsley.
    8. 8
      Serve immediately.

    Ratings & Reviews:

    • on June 15, 2007


      First, I want to say that I loved the soup, my husband liked it alot, and both kids ate it up. Because of the condensed soup, it is a bit sweet. Plus, once the orzo was added, it got thick and had the nicest texture! Sort of chewy orzo in silky soup - but well blended. Definitely comfort food! I followed the directions pretty much - but used regular V8 (kids don't do much spicy) and added onion powder, garlic powder, thyme, basil and a bit of oregano. I used veg. base plus water for the veg. stock, 5 chicken bullion cubes, and realized at the last minute that I was out of frozen peas, so added a cup of frozen mixed veggies. Also, due to various unforseen circumstances, I ended up cooking the soup well over an hour before adding the veggies and orzo, but I have a very good feeling for the given cooking times. I should also mention that the orzo kept sticking, and I had to stir it almost constantly. (Worth it!)There was one negative ~ we found the soup very salty. A potato didn't work, so I googled the problem, and ended up adding 1 T of brown sugar. Partly because it reminded me a bit of sweet-and-sour anyway. Still overly salty, but very edible! I plan to make this again, but I will use way less bullion, and/or get reduces-sodium V8. I think there is enough flavor there anyway. Also, based on personal preference, I might almost double the peas and corn. I am really glad I tried this recipe! Added note May 07 - I recommend against freezing this soup. I tried it, and the orzo turned to mush. I didn't care for it at all, although the rest of the family still ate it.

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    Nutritional Facts for Tomato Vegetable Soup

    Serving Size: 1 (411 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 189.1
    Calories from Fat 12
    Total Fat 1.3 g
    Saturated Fat 0.3 g
    Cholesterol 0.2 mg
    Sodium 997.7 mg
    Total Carbohydrate 39.3 g
    Dietary Fiber 4.0 g
    Sugars 10.5 g
    Protein 6.7 g

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