Tomato Soup

Tomato Soup

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Original recipe is from "The Dinner Doctor." Easy basic soup with many possible variations...


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15 Min
10 Min
Stove Top


  • 1 14.5 oz. can(s)
    stewed tomatoes, with liquid
  • 1 10.75 oz can(s)
    cream of celery soup (light)
  • 1 10.75 oz can(s)
    tomato puree or crushed tomatoes
  • 1
    soup can (10.75 oz.) skim milk

How to Make Tomato Soup


  1. Chop stewed tomatoes, removing any stem pieces, and add to saucepan with liquid.
  2. Add celery soup, tomato puree, and milk. (Can add a little more milk if you like a thinner soup.) Stir to combine.
  3. Blend with a hand blender until smooth. (Can skip this step if you prefer chunky)
  4. Bring to a boil over medium heat, reduce heat to low and simmer for 4 to 5 minutes to allow the flavors to blend.
  5. Notes: Can substitute other flavors of stewed tomatoes -- fire-roasted salsa or Ro-Tel tomatoes, Italian stewed, etc. Can also use cream of mushroom or cheddar cheese soup as the base, too.

Printable Recipe Card

About Tomato Soup

Main Ingredient: Vegetable
Regional Style: American
Hashtag: #tomato-soup

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