Italian Tomato Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Italian Tomato Soup

Dawn Bruestle

By
@dawnbsinger

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!


Featured Pinch Tips Video

Rating:

Serves:

6-8

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

6 large
tomatoes, coarsely chopped and seeded
1 large
onion, chopped
2 stalk(s)
celery, chopped
2 c
chicken broth
1/2 tsp
basil, dried
1/2 tsp
oregano, dried
1/2 tsp
salt
1/4 tsp
pepper
milk (if desired)

Directions Step-By-Step

1
Combine all ingredients in a large saucepan and simmer, uncovered, for40 minutes. Stir occasionally.
2
Remove soup from pot and blend in either a blender or food processor until liquified.
3
Soup 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.
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.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, Healthy