Tomato Soup
By
RC :)
@rcrc
6
Original recipe is from "The Dinner Doctor." Easy basic soup with many possible variations...
Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
15 Min
Cook:
10 Min
Method:
Stove Top
Ingredients
- 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
- 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.
