Chunky Tomato Soup (Use fresh or canned tomatoes)

Pat Morris

By
@AugustgaPat

This is a chunky soup that you can make with fresh or canned tomaotes. This time of year the fresh tomatoes aren't as juicy and good looking -plus they are more expensive. Therefore, I used canned, diced tomatoes. Additionally, you can use vegetable stock and broth or chicken broth. Since I am eating it during Lent -I used one can of vegetable stock and one of vegetable broth.

I didn't have any cheese on hand when I made this last -but it is good with Parmesan Cheese grated over the top of each individual's bowl of soup.

This is so comforting on a chilly or cold day!


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Rating:

Serves:

8-10

Prep:

10 Min

Cook:

40 Min

Ingredients

1 large
onion, thinly sliced (i used vidalia -but use what you have)
1/3 c
finely chopped celery
3 Tbsp
thinly sliced carrots
3 Tbsp
unsalted butter
2 can(s)
diced tomatoes, 28 oz size (or use 8 large fresh tomatoes, diced and seeded)
8 c
vegetable (or chicken) stock/broth
3 Tbsp
uncooked rice
1/2 tsp
salt (or to taste)
thyme, dried to taste (i used 2 teaspoons -gives it a good, distinct taste.
freshly ground pepper to taste
1/3 c
finely chopped fresh parsley, for garnish
grated parmesan cheese, if desired.

Directions Step-By-Step

1
In a saucepan (or soup pot), saute onion, celery and carrots in butter until soft but not brown.
2
Add tomatoes and a small amount of vegetable (or chicken) stock/broth. Simmer 20 minutes.
3
In a soup pot, combine sauteed vegetables, remaining broth and rice. Season with salt, thyme and pepper. NOTE: If you use the soup pan to saute the vegetables (step 1), you can just combine everyting in that one pot (and not dirty up another pan).
4
Simmer 20 to 30 minutes. Serve garnished with parsley and grated parmesean cheese, if desired.
5
NOTE 1: TOMATOES: When using canned, diced tomatoes, don't use petite diced. I use Southern Home brand, which are more chunky. Also, just spoon the diced tomatoes out of the can and discard or save the juice for something else.
6
NOTE 2: I used 2 (4 cup; 32 oz size) cartons of vegetable stock. I actually used one of vegetable stock and one of vegetable broth. If you don't want it vegetarian, you can use chicken broth and/or stock.
7
NOTE 3: This would make a wonderful base for a vegetable soup; just add more carrots and celery and any other vegetables that you like.
8
Enjoy!!

About this Recipe

Course/Dish: Other Soups
Hashtags: #delicious, #hardy, #chunky