Chunky Tomato Soup
Tomato soup is a perennial favorite
Prep Time10 minutes mins
Cook Time30 minutes mins
Course: Main, Main Course, Soup
Cuisine: American
Keyword: chunky tomato soup, quick tomato soup, tomato soup from canned tomatoes
Servings: 4
Calories: 419kcal
- 2 tbs vegetable oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 tbs flour
- 1/2 cup milk
- 28 oz petite diced tomatoes 1 large can, don't drain
- 28 oz crushed tomatoes 1 large can, don't drain
- 1 tso dried basil
- 1 tsp dried oregano
- 14 oz chicken stock or vegetable stock
Parmesan Croutons
- 2 cups white bread cubes
- 4 tbs olive oil
- 1/4 cup grated Parmesan cheese
In a large saucepan, heat oil over medium heat. Add onion and garlic; cook until soft. Add flour; cook and stir until moist. Gradually add milk, cooking and stirring about 2 minutes or until smooth and bubbly
Stir in crushed and petite diced tomatoes, basil, oregano and stock. Cover and cook on medium heat for 15 minutes. Stir frequently and do not allow mixture to boil.
To make croutons, toss bread cubes with olive oil and grated cheese. Spread onto baking sheet and place into a preheated oven at 350F/180C. Bake until croutons are golden brown, about 10 minutes. Top soup with crouton.
Serving: 1serving | Calories: 419kcal | Carbohydrates: 51g | Protein: 15g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 887mg | Potassium: 1395mg | Fiber: 9g | Sugar: 23g | Vitamin A: 965IU | Vitamin C: 39mg | Calcium: 314mg | Iron: 7mg