italian tomato soup

Name: Italian Tomato Soup
Prep time: 15 min
Cook time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 6 large tomatoes, coarsely chopped and seeded; 1 large onion, chopped; 2 stalk(s) celery, chopped; 2 cup(s) chicken broth; 1/2 teaspoon(s) basil, dried; 1/2 teaspoon(s) oregano, dried; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; - milk (if desired)

9 Pinches

Dawn Bruestle

Fairfield, OH

Updated on Sep 2, 2015

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!

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prep time 15 Min

cook time 40 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

6 large tomatoes, coarsely chopped and seeded
1 large onion, chopped
2 stalks celery, chopped
2 cups chicken broth
1/2 teaspoon basil, dried
1/2 teaspoon oregano, dried
1/2 teaspoon salt
1/4 teaspoon pepper
- milk (if desired)

How To Make italian tomato soup

Step 1

Combine all ingredients in a large saucepan and simmer, uncovered, for40 minutes. Stir occasionally.

Step 2

Remove soup from pot and blend in either a blender or food processor until liquified.
Step 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.
Step 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.
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