Lunch
Chunky Tomato Soup
Description
Put a spin on creamy tomato soup! Every spoonful is loaded with chunks of celery, carrots and tomatoes.
Ingredients:
- 2 tablespoons olive or vegetable oil
- 2 cloves garlic, finely chopped
- 2 medium stalks celery, coarsely chopped (1 cup)
- 2 medium carrots, coarsely chopped (1 cup)
- 2 cans (28 oz each) Italian-style (plum) tomatoes, undrained
- 2 cups water
- 1 teaspoon dried basil leaves
- 1/2 teaspoon pepper
- 1 carton (32 oz) Progresso™ chicken broth (4 cups)
Directions:
- Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
- Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.
- Cover and simmer 1 hour, stirring occasionally.
