Chunky Tomato Soup/Sauce

"This is a lower calorie soup I created from what I had on hand. It can be heated with added milk or thinned with water. I have just discovered this is actually really good as a sauce."
 
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Ready In:
45mins
Ingredients:
16
Serves:
8-10
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ingredients

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directions

  • Heat the oil over medium heat in a large, heavy soup pot and add vegetables, garlic and dried herbs.
  • Sauté until wilted (about 10 minutes).
  • Add tomato products, water, wine, bouillon cube and sugar.
  • Cover and cook for about 20 minutes (until boiling).
  • Lower heat, uncover, remover bay leaves, and puree using an immersion blender being careful not to splatter and burn yourself.
  • I like mine chunky, so I leave some chunks.
  • Taste and correct seasoning (sugar, salt and pepper), if necessary.
  • Substitute vegetable bouillon for beef for vegan recipe.
  • Serve hot.

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RECIPE SUBMITTED BY

I am a native New Orleanian who is primarily French, Irish, English, and Spanish. I have a degree in Chemistry and work for the Federal Government. I am married to a college Chemistry professor and we have two cats. In my free time, I tutor math and science, paint, restore antiques, garden, and sew. Living in New Orleans has taught me a real appreciation for food. Since cooking is a real passion for me, I have probably a hundred cookbooks. The only thing I can say that I don't like about my life is that I have to watch my weight.
 
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