Chunky Tomato Soup
Source of Recipe
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List of Ingredients
1 cup finely chopped onion
1 cup thinly sliced celery
2 cloves garlic, minced
1 tablespoon olive oil
1 can (46 ounces) tomato juice
2 cans (16 ounces each) diced tomatoes with basil, oregano and garlic
2 tablespoons chopped fresh basil leaves, optional
1 tablespoon granulated sugar
3 cups water, divided
1 package (1.61 ounces) no-fat brown gravy mix (Pioneer brand)
In large saucepan or Dutch oven, cook and stir onion, celery and garlic in oil over medium heat until onion and celery are translucent. Add tomato juice, tomatoes, basil, sugar and 2 cups water; bring to a boil. Reduce heat and simmer 10 minutes. Return to boiling.
Dissolve gravy mix in 1 cup cool water and stir into boiling mixture until thickened. Simmer for 5 minutes more to combine flavors. Makes 8 servings.
Recipe
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