Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Linda Craig, 45, New Market, Tenn."This classic soup is so soothing, especially when paired with a grilled cheese sandwich."

Linda Craig, New Market, Tenn.
Recipe by MyRecipes June 2014


Recipe Summary

10 mins
35 mins
45 mins
Serves: 8


Ingredient Checklist


Instructions Checklist
  • Melt butter in a large pot over medium-low heat. Add onion, carrots and celery, sprinkle with salt and pepper, cover and cook until onions are translucent and veggies are tender, about 10 minutes, stirring once or twice. Add tomatoes with liquid and broth. Raise heat to high; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until tomatoes are breaking up, about 25 minutes. Remove from heat. Let cool slightly.

  • Working in batches, ladle soup into a blender. Cover, making sure to leave a small vent; blend until smooth. Transfer to a large bowl. Repeat with remaining soup.

  • Add soup back to pot, stir in sour cream and milk and warm over medium heat until hot enough to serve, taking care not to boil. Serve topped with pesto or Parmesan, if desired.

Nutrition Facts

186 calories; fat 12g; saturated fat 2g; protein 6g; carbohydrates 21g; fiber 4g; cholesterol 82mg; sodium 839mg.