chunky tomato soup (use fresh or canned tomatoes)

Name: Chunky Tomato Soup (Use fresh or canned tomatoes)
Prep time: 10 min
Cook time: 40 min
Yield: 8
Ingredients: 1 large onion, thinly sliced (i used vidalia -but use what you have); 1/3 cup(s) finely chopped celery; 3 tablespoon(s) thinly sliced carrots; 3 tablespoon(s) unsalted butter; 2 can(s) diced tomatoes, 28 oz size (or use 8 large fresh tomatoes, diced and seeded); 8 cup(s) vegetable (or chicken) stock/broth; 3 tablespoon(s) uncooked rice; 1/2 teaspoon(s) 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 cup(s) finely chopped fresh parsley, for garnish; - grated parmesan cheese, if desired.

(1 RATING)

39 Pinches 4 Photos

Pat Morris

Augusta, GA

Updated on Feb 26, 2013

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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This is a chunky, hearty soup that you can make with fresh or canned tomatoes.

prep time 10 Min

cook time 40 Min

method ---

yield 8-10 serving(s)

Ingredients

1 large onion, thinly sliced (i used vidalia -but use what you have)
1/3 cup finely chopped celery
3 tablespoons thinly sliced carrots
3 tablespoons unsalted butter
2 cans diced tomatoes, 28 oz size (or use 8 large fresh tomatoes, diced and seeded)
8 cups vegetable (or chicken) stock/broth
3 tablespoons uncooked rice
1/2 teaspoon 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 cup finely chopped fresh parsley, for garnish
- grated parmesan cheese, if desired.

How To Make chunky tomato soup (use fresh or canned tomatoes)

Step 1

In a saucepan (or soup pot), saute onion, celery and carrots in butter until soft but not brown.

Step 2

Add tomatoes and a small amount of vegetable (or chicken) stock/broth. Simmer 20 minutes.
Step 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).
Step 4

Simmer 20 to 30 minutes. Serve garnished with parsley and grated parmesean cheese, if desired.
Step 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.
Step 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.
Step 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.
Step 8

Enjoy!!
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