More Great Recipes: Soup

Triple Tomato Soup

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


1 large onion, sliced
1 Tbsp. butter or olive oil
1 28-oz. can whole tomatoes
3/4 cup dried tomatoes (not oil packed)
1/2 of 6-ounce can no-salt-added tomato paste
1 14-oz. can reduced-sodium chicken broth or vegetable broth
1/2 cup sliced celery (1 stalk)
2 Tbsp. snipped fresh parsley or cilantro
2 to 3 tsp. lime juice or lemon juice
Sour cream
Fresh Italian (flat-leaf) parsley

In 4-quart Dutch oven cook onion in hot butter, covered, over medium-low heat for 10 minutes or until tender.

Add undrained whole tomatoes, 1/2 cup of the dried tomatoes, tomato paste, broth, celery, and parsley. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool.

Meanwhile, in microwave-safe bowl cover remaining dried tomatoes with water. Microcook on high (100% power) for 1 minute. Cool. Drain. Snip into pieces; set aside.

In blender, blend half of the tomato mixture at a time until smooth.

Return to saucepan; add lime juice, heat through.

Top with sour cream, snipped dried tomatoes, and parsley.

Pairs Well With


'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze