italian tomato soup
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This is my "go to" recipe for using up tomatoes from the garden in a quick and easy way. It's so delicious and makes my kitchen smell like a real Italian kitchen! If I have a lot of tomatoes, I sometimes will whip up a double batch and freeze the basic soup (without the milk added) for a future use. Our family loves this with grilled cheese sandwiches!
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yield
6 -8
prep time
15 Min
cook time
40 Min
method
Stove Top
Ingredients For italian tomato soup
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6 lgtomatoes, coarsely chopped and seeded
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1 lgonion, chopped
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2 stalkcelery, chopped
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2 cchicken broth
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1/2 tspbasil, dried
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1/2 tsporegano, dried
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1/2 tspsalt
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1/4 tsppepper
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milk (if desired)
How To Make italian tomato soup
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1Combine all ingredients in a large saucepan and simmer, uncovered, for40 minutes. Stir occasionally.
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2Remove soup from pot and blend in either a blender or food processor until liquified.
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3Soup may be re-warmed and served immediately as is, or add milk (you decide how much!) to make a creamier soup and/or stretch your servings. This soup is also delicious served chilled.
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4*If planning to freeze, do not add the milk. It freezes better "plain"; when you thaw and reheat the soup for serving, you can then add the milk.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Italian Tomato Soup:
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