Chunky Tomato Soup
Ready In: 1 hr 35 mins
Serves: 8
Ingredients
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 2 medium stalk celery, coarsely chopped (1 cup)
- 2 medium carrots, coarsely chopped (1 cup)
- 2 garlic cloves, finely chopped
- 2 (28 ounce) cans plum tomatoes, undrained
- 2 cups water
- 1 teaspoon dried basil leaves
- 1⁄2 teaspoon pepper
- 2 (14 ounce) cans vegetable broth
Directions
- In a 5- to 6-quart Dutch oven, heat oil over med-high heat.
- Add celery, carrots, and garlic; cook 5-7 minutes, stirring frequently, until carrots are crisp-tender.
- Stir in tomatoes, breaking up tomatoes coarsely.
- Stir in water, basil, pepper, and broth.
- Heat to boiling; decrease heat to low.
- Cover, simmer 1 hour, stirring occasionally; taste and adjust seasoning with salt and pepper.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off