Chunky Tomato Soup

Chunky Tomato Soup

It is so cold here!  Yesterday it was like 16 degrees and I am not happy about it so dinner yesterday was this yummy soup and grilled cheese sandwiches, nothing like a little comfort food to pick you up.  The recipe comes from a great little cookbook I have called “Betty Crocker Soups and Stews”.  Super easy and super yummy, two of my favorite things.

2 tablespoons olive or vegetable oil

2 cloves garlic, finely chopped

2 stalks celery, coarsely chopped (about 1 cup)

2 carrots, coarsely chopped (about 1 cup)

(I also added 1 onion, chopped)

2 (28 oz each) cans Italian style tomatoes, undrained

2 cups water

1 teaspoon dried basil leaves

1/2 teaspoon pepper

2 (14 oz each) cans chicken broth (or vegetable broth for vegan)

1  In large pot, heat oil over medium high heat.  Cook garlic, celery and carrots (and onion, if using) in oil 5 – 7 minutes, stirring frequently, until carrots are crisp tender.

2  Stir in tomatoes then water, basil, pepper and broth.  Heat to boiling then reduce to low.

3  Cover and simmer 1 hour, stirring occasionally.

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