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Ingredients
| onions (sliced): 1 cup |
| olive oil: 1 tsp |
| red tomatoes: 28 oz |
| sun-dried tomatoes: 3/4 cup |
| canned tomato paste: 6 oz |
| chicken broth: 14 oz |
| celery: 1 stalk |
| parsley: 2 tsp (& lemon juice) |
Triple tomato soup
Credit: www.bhg.com
User rating:
-
Prep Time
45 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
1. In 4-quart Dutch oven cook onion in hot butter, covered, over medium-low heat for 10 minutes or until tender. Add undrained whole tomatoes, 1/2 cup of the dried tomatoes, tomato paste, broth, celery, and parsley. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool. Meanwhile, in microwave-safe bowl cover remaining dried tomatoes with water. Microcook on high (100% power) for 1 minute. Cool. Drain. Snip into pieces; set aside.
2. In blender, blend half of the tomato mixture at a time until smooth. Return to saucepan; add lime juice, heat through. Top with sour cream, snipped dried tomatoes, and parsley. Makes 4 side-dish servings