Chunky Tomato Soup

Name: Chunky Tomato Soup
Prep time: 15 min
Total time: 1 min
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)

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Prep Time: 15 minutes

Total: 1 hours, 35 minutes

Servings: 8

Author : Betty Crocker Kitchens

chunky tomato soup

Ingredients

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2 tablespoons olive or vegetable oil2 cloves garlic, finely chopped2 medium stalks celery, coarsely chopped (1 cup)2 medium carrots, coarsely chopped (1 cup)2 cans (28 oz each) Italian-style (plum) tomatoes, undrained2 cups water1 teaspoon dried basil leaves1/2 teaspoon pepper1 carton (32 oz) Progresso™ chicken broth (4 cups)

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Instructions

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Step 1

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.

Step 2

Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.

Step 3

Cover and simmer 1 hour, stirring occasionally.