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chunky tomato soup (use fresh or canned tomatoes)

(1 rating)
AugustaPat avatar
Recipe by
Pat Morris
@AugustaPat
Augusta, GA

This is a chunky soup that you can make with fresh or canned tomaotes. This time of year the fresh tomatoes aren't as juicy and good looking -plus they are more expensive. Therefore, I used canned, diced tomatoes. Additionally, you can use vegetable stock and broth or chicken broth. Since I am eating it during Lent -I used one can of vegetable stock and one of vegetable broth. I didn't have any cheese on hand when I made this last -but it is good with Parmesan Cheese grated over the top of each individual's bowl of soup. This is so comforting on a chilly or cold day!

(1 rating)
yield 8 -10
prep time 10 Min
cook time 40 Min

Ingredients For chunky tomato soup (use fresh or canned tomatoes)

  • 1 lg
    onion, thinly sliced (i used vidalia -but use what you have)
  • 1/3 c
    finely chopped celery
  • 3 Tbsp
    thinly sliced carrots
  • 3 Tbsp
    unsalted butter
  • 2 can
    diced tomatoes, 28 oz size (or use 8 large fresh tomatoes, diced and seeded)
  • 8 c
    vegetable (or chicken) stock/broth
  • 3 Tbsp
    uncooked rice
  • 1/2 tsp
    salt (or to taste)
  • thyme, dried to taste (i used 2 teaspoons -gives it a good, distinct taste.
  • freshly ground pepper to taste
  • 1/3 c
    finely chopped fresh parsley, for garnish
  • grated parmesan cheese, if desired.

How To Make chunky tomato soup (use fresh or canned tomatoes)

  • 1
    In a saucepan (or soup pot), saute onion, celery and carrots in butter until soft but not brown.
  • 2
    Add tomatoes and a small amount of vegetable (or chicken) stock/broth. Simmer 20 minutes.
  • 3
    In a soup pot, combine sauteed vegetables, remaining broth and rice. Season with salt, thyme and pepper. NOTE: If you use the soup pan to saute the vegetables (step 1), you can just combine everyting in that one pot (and not dirty up another pan).
  • 4
    Simmer 20 to 30 minutes. Serve garnished with parsley and grated parmesean cheese, if desired.
  • 5
    NOTE 1: TOMATOES: When using canned, diced tomatoes, don't use petite diced. I use Southern Home brand, which are more chunky. Also, just spoon the diced tomatoes out of the can and discard or save the juice for something else.
  • 6
    NOTE 2: I used 2 (4 cup; 32 oz size) cartons of vegetable stock. I actually used one of vegetable stock and one of vegetable broth. If you don't want it vegetarian, you can use chicken broth and/or stock.
  • 7
    NOTE 3: This would make a wonderful base for a vegetable soup; just add more carrots and celery and any other vegetables that you like.
  • 8
    Enjoy!!
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