This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - How to Grill Burgers Watch five terrific tips for building and grilling the best burgers on the block. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Chunky Tomato Potato Soup
Jersey Fresh Tomato Soup
Tomato Basil Soup II
'No Soup For You' French Tomato Soup
Garden Fresh Tomato Soup
more »
Top Related Articles
Split Pea Soup
Sweet Onions
Cooking Questions: Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Removing Tomato Seeds
Sweet Potatoes
Matzo Ball Soup
Homemade Tomato Sauce
Soup Up Your Chicken Soup
7 Sweet Rhubarb Recipes
Related Collections
Canned Chicken Broth and Stock
Fresh Tomatoes
45-Minute Soups and Stews
Summer Fruits and Vegetables
Summer Soups

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Sweet and Chunky Tomato Soup

By: cshrwd

"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."

Rate/Review | Read Reviews (13)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
3/4 teaspoon butter, divided
8 tomatoes, peeled and sliced
1 medium onion, diced
2 cloves garlic, minced
2 cups chicken broth
2 teaspoons salt
1 teaspoon white sugar
1/4 teaspoon ground cloves
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 cup milk
1 tablespoon cornstarch

Directions

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.
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.
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.