Italian Tomato Soup
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6 largetomatoes, coarsely chopped and seeded
1 largeonion, chopped
2 stalk(s)celery, chopped
2 cchicken broth
1/2 tspbasil, dried
1/2 tsporegano, dried
·milk (if desired)
How to Make Italian Tomato Soup
- Combine all ingredients in a large saucepan and simmer, uncovered, for40 minutes. Stir occasionally.
- Remove soup from pot and blend in either a blender or food processor until liquified.
- 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.
- *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.