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Chunky Tomato Soup

Enjoy this tasty tomato soup made with Progresso® chicken broth and veggies – a hearty dinner.

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  • prep time 35 min
  • total time 1 hr 35 min
  • ingredients 9
  • servings 8
 

Ingredients

2
tablespoons olive or vegetable oil
2
medium stalks celery, coarsely chopped (1 cup)
2
medium carrots, coarsely chopped (1 cup)
2
cloves garlic, finely chopped
2
cans (28 oz each) plum (Roma) tomatoes, undrained
2
cups water
1
teaspoon dried basil leaves
1/2
teaspoon pepper
1
carton (32 oz) Progresso® chicken broth (4 cups)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 5- to 6-quart Dutch oven, heat oil over medium-high heat. Add celery, carrots and garlic; cook 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
  • 2 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.
  • 1 In 5- to 6-quart Dutch oven, heat oil over medium-high heat. Add celery, carrots and garlic; cook 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
  • 2 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.

EXPERT TIPS

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Expert Tips

Give this soup a dash of restaurant pizzazz by topping each bowl with chopped fresh basil leaves and curls of Parmesan cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
(
Calories from Fat
35),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
680mg
680%;
Total Carbohydrate
11g
11%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
15%;
Calcium
8%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.