Bonus #SundayCookingAdventures: Rustic Tomato Soup

2014-06-15 10.58.14

When I first started my Facebook Page, I posted a recipe for tomato soup that mixed together canned and various varieties of fresh tomatoes. Roasting the tomatoes gave it a really good flavor, and since I cook with very little added salt, I really liked how they turned out.

This recipe is a little different. It mixes canned tomatoes (or in this case, boxed tomatoes) with fennel, celery, carrots and onions. Yum! It is not mixed into a puree like most tomato soups, but instead has some texture. The tomatoes were mixed until smooth, but the other vegetables are chopped finely in the food processor. It has more mouth feel and feels more filling. The original recipe from the May issue of Cooking Light Magazine includes cheese toast with it; I skipped that and had some low sodium crackers instead. But it was nice to know I could have had cheese toast and come in under 300 calories.

But, know that with the salt and the cheese, the sodium in this recipe is more than 600 mg per serving. So if you’re on a low sodium diet, be aware of that. Skip the salt and the cheese (or at least skip one of them) in the original.

One more thing: If you use vegetable stock instead of chicken stock, this dish becomes vegetarian. I doubled this one, and that’s the version you see below.

Happy cooking.

Rustic Tomato Soup


1 cup coarsely chopped carrot
1 cup coarsely chopped onion
1 cup coarsely chopped fennel bulb
2 celery stalks, coarsely chopped
1 tablespoon olive oil
2 (26.46-ounce) boxes unsalted chopped tomatoes (such as Pomì), undrained (or one large box)
2 cup unsalted chicken or vegetable stock
1 teaspoon freshly ground black pepper, divided
2 tablespoons butter
8 celery leaves


1. Combine first 4 ingredients in a food processor; process until finely chopped. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add vegetable mixture to pan; cook 5 minutes or until crisp-tender, stirring occasionally. Add tomatoes to food processor; pulse until finely chopped. Add tomatoes, stock and pepper to pan; bring to a simmer. Reduce heat to low; simmer 10 minutes. Stir in butter; sprinkle with celery leaves.

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