Italian Tomato Soup

Lynnda Cloutier


This is a great microwave recipe. source unknown


★★★★★ 1 vote



  • ·
    1 tbsp. olive oil
  • ·
    1/2 cup diced carrot
  • ·
    1/2 cup diced onion
  • ·
    1 can peeled tomatoes, ready cut and undrained, 28 oz. or 3 cups diced, peeled and seeded fresh tomatoes
  • ·
  • ·
    2 tbsp. tomato paste
  • ·
    1 1/2 tsp. italian seasoning
  • ·
    sour cream, optional
  • ·
    sage croutons, recipe follows

How to Make Italian Tomato Soup


  1. In large 2 to 3 quart microwave safe bowl, mix oil, carrot, and onion. Cover and microwave on full power 6 to 8 minutes, stirring once til vegetables are just tender. Microwaves vary. Cooking times may need to be adjusted. Add enough water to tomatoes and reserved liquid to make 3 1/2 cups. Stir tomato mixture, tomato paste and Italian seasoning into bowl. Cover; microwave on high 3 to 4 minutes or til hot. Top each serving with a dollop of sour cream and sage croutons
  2. Sage Croutons:
    Trim crusts from 4 thin slices of sandwich bread. Mix 2 Tbsp. olive oil with 2 cloves garlic, minced. Brush on bread slices. Cut each slice into 4 triangles. Sprinkle wit 1/2 tsp. ground sage (rubbed). arrange 4 croutons in circle on microwave safe pie plate. Microwave on high for 30 seconds to 1 minutes. Repeat with remaining croutons. Makes 16

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