Photo: Ten-Minute Tomato Soup Recipe
This soup really does only take 10 minutes -- and that's including cleanup! Send it with a cheese sandwich for the perfect any-season meal.
Ingredients
- 1 (28-ounce) can whole tomatoes, in juice
- 1 rib celery, roughly chopped
- 1 cup low-sodium chicken broth
- Kosher salt and freshly ground black pepper
- 1 tablespoon pure maple syrup
- 1 to 2 teaspoons fresh lemon juice
- 1/4 to 1/3 cup cream
Directions
Puree the tomatoes, celery and broth in a blender until smooth. Season, to taste, with salt and pepper. Season with lemon juice and maple syrup. Stir in cream.
Transfer to a microwave safe bowl. Heat in microwave on HIGH until warmed through, about 4 minutes. (Alternatively heat the old-fashioned way in a pan.) Pour hot soup into an air-tight thermos. Pack in a lunch sack and send off to school.
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By HippieVeganMamaTo5
Phoenix, AZ
on April 17, 2012
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This had a really weird flavor and my kids wouldn't touch it. I had to add onion powder, garlic powder, parsley and Bacos to make these remotely palatable for them, and they love my slow-cooked tomato soup! I will never make this soup again.
By KitchenHead
on February 01, 2012
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Excellent soup when you want something quick and easy but better tasting than canned. To the chef who thought it too acidic, you might find it more palatable by actually following the recipe. It calls for 1-2 teaspoons not Tablespoons of lemon juice.
By jmmacdougall2
Tampa, FL
on August 18, 2011
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Very easy, very delicious soup. I have no idea what the reviewer who said opening a can of campbells would achieve the same taste was thinking. I did make a few modifications. I added red pepper and instead of the maple syrup I used splenda. This was simply due to the fact that my oldest son is a type 1 diabetic, maple syrup is definetly a no no. Also I din't have celery on hand so i omited that. My entire family LOVED this soup!
Read all 8 reviews