Italian Tomato Soup

Italian Tomato Soup Recipe

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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

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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

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