Chunky Tomato Soup
Apr 18, 2008
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One of my favorite comfort foods is tomato soup, and this is an easy, quick and tasty variant on ordinary tomato soup. I came up with this recipe while trying to duplicate a similar soup I had tasted in one of those soup-and-salad-bar restaurants.
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Suggested Equipment:
- Sauce pan, 3 quart
- Can opener
- Common kitchen measures and tools
Ingredients:
- I use Campbell's™ tomato soup, but probably any ordinary tomato soup will do.
- Do **not** use cream of tomato! You don't need the starch, and it'll taste funny.
| Item | | Amount |
|---|
| Tomato Soup |
Condensed, nominal 10 oz can1,2 |
1 |
ea |
| Tomato |
Diced, nominal 15 oz can |
1 |
ea |
| Chives |
Dried, minced |
1 |
Tbs |
| Italian Herb Seasoning |
Generic, dried |
1 |
tsp |
| Salt |
Common |
½ |
tsp |
| Water |
To dilute |
10 |
oz |
Directions:
Put the pan on a burner set to medium-high, and add the diced tomatoes to the pan. Tomato soup is well known for its ability to stick to and burn on the bottom of a pan. Adding the diced tomatoes first helps prevent this.
Add the condensed soup and dilute per the directions on the can. Add the chives, basil and Italian seasoning. Stir vigorously, with a fork or whisk, to eliminate any lumps of the condensed soup. Add salt to taste.
Bring the mixture to a moderate rolling boil and hold it there for about 2 to 3 minutes. Reduce heat and hold at a simmer for another 5 to 10 minutes.
Serve hot in soup bowls, with garlic bread, corn bread, or crackers.
Makes about 4 servings.
Very tasty, and if you like tomato soup, it's great on a cold day
For a slightly different taste, and a more complete meal, cook hotdogs or Vienna sausage in the boiling soup.
Vegetables, Soups, Comfort Foods