Italian Tomato Soup

Italian Tomato Soup

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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!

Rating:

☆☆☆☆☆ 0 votes

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)

How to Make Italian Tomato Soup

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.

Printable Recipe Card

About Italian Tomato Soup

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



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