Chunky Tomato Soup

Name: Chunky Tomato Soup
Prep time: 35 min
Total time: 1 h 35 min
Yield: 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)

0 Ratings

0 Reviews

Prep 35 min
Total 1 hr 35 min
Ingredients 9
Servings 8

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

By Pillsbury Kitchens

Updated November 23, 2010

Make With

Progresso Broth

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)

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.