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Sweet and Chunky Tomato Soup

Rated as 4.71 out of 5 Stars

"This flavorful soup is a great treat any time of year! Its sweet and fresh taste redefines this typically average dish while chunks of tomatoes give it a hearty and filling appeal. Serve small portions with you favorite bread or roll."
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Ingredients

45 m servings 118 cals
Original recipe yields 4 servings

Directions

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  1. Place the red bell pepper and yellow bell pepper in a large pot with 1/4 teaspoon butter, and cook, stirring constantly, until peppers are slightly charred. Mix in tomatoes, onion, garlic, and chicken broth. Season with salt, sugar, cloves, oregano, and basil. Bring to a boil, and cook 20 minutes, until tomatoes are soft.
  2. Mix the milk and cornstarch in a small saucepan, and stir until smooth. Place saucepan over medium heat, and stir in remaining 1/2 teaspoon butter. Continue to cook and stir until thickened. Mix into the pot with vegetables.
  3. Strain about 1/2 the vegetables from the soup and transfer to a blender. Blend until smooth, and return to the pot. Bring soup to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and let sit about 5 minutes before serving.

Nutrition Facts


Per Serving: 118 calories; 2.7 g fat; 20.9 g carbohydrates; 5 g protein; 7 mg cholesterol; 1208 mg sodium. Full nutrition

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Reviews

Read all reviews 50
  1. 58 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made three small changes. I did not use the whole amount of salt (just enough to flavor it without going overboard), I added some fresh ground pepper and because I wanted to skip the cornstarc...

Most helpful critical review

OK, but not anything fantastic. The cloves make it kind of wierd.

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I made three small changes. I did not use the whole amount of salt (just enough to flavor it without going overboard), I added some fresh ground pepper and because I wanted to skip the cornstarc...

I LOVE this recipe. I am a huge fan of tomato soup, but I don't like store-bought because of all the sodium. When our garden started producing more tomatoes than we could eat, I decided to cook ...

I followed the recipe loosely. Very loosely. “Eight tomatoes” was too vague for me. Eight large tomatoes? Eight medium or eight small tomatoes? When I brought in a big bowl of tomatoes from...

My husband is not a big tomato fan, never cared much for tomato soup, but this one is so good, he had two bowls and wants me to make it again. A definite keeper!

Wonderful recipe! Gave me something to do with all the tomatoes in our back yard! I only made two changes--I added 1 1/2 c grilled corn (shaved off the cobb), and I used only one can of chicke...

I've used this recipe several times, doubling and tripling the recipe so I can not only have dinner, but freeze some for the future. Wonderful use for all those extra garden tomatoes. Family l...

OK, but not anything fantastic. The cloves make it kind of wierd.

I think this recipe is simply delicious! I made it once last winter for a group of 30 people and everyone loved it! I misplaced it since then, and am very glad to have found it once again!

I didn't know how good tomato soup could be! I cut off the tops of the tomatoes and scooped out the pulp instead of peeling, and that was easy.