Tomato Soup

Tomato Soup Recipe

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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


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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
soup can (10.75 oz.) skim milk

How to Make Tomato Soup


  • 1Chop stewed tomatoes, removing any stem pieces, and add to saucepan with liquid.
  • 2Add celery soup, tomato puree, and milk. (Can add a little more milk if you like a thinner soup.) Stir to combine.
  • 3Blend with a hand blender until smooth. (Can skip this step if you prefer chunky)
  • 4Bring to a boil over medium heat, reduce heat to low and simmer for 4 to 5 minutes to allow the flavors to blend.
  • 5Notes: 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.

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About Tomato Soup

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

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