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Fresh Tomato Soup


Fresh Tomato Soup

Fresh Tomato Soup

Diana Rattray
This is a delicious soup to serve with a sandwich or salad. You might want to double the recipe and freeze half for another day.


  • 1/4 cup diced celery
  • 1/2 cup diced sweet onion
  • 1 small carrot, shredded
  • 2 to 3 teaspoons butter
  • 4 large tomatoes, peeled and seeds removed, chopped
  • 3 cups chicken broth
  • 1 cup tomato juice or V-8 juice
  • 1 tablespoon long grain white rice, optional
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried leaf basil
  • salt and pepper, to taste
  • 2 teaspoons chopped fresh parsley, for garnish


In a medium saucepan, sauté onion, celery and carrots in butter until softened but not browned. Add tomatoes and a small amount of chicken broth. Simmer for 15 minutes. Add the remaining chicken broth and rice. Season with the basil and salt and pepper, to taste. Cover and simmer for 20 minutes, or until rice is tender. Serve garnished with parsley. If desired, blend a a cup or two of soup and add back to the mixture for a thicker soup.
Serves 4.

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