Sweet and Chunky Tomato Soup Recipe - Allrecipes.com
Sweet and Chunky Tomato Soup Recipe
  • READY IN 45 mins

Sweet and Chunky Tomato Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 18, 2009

I LOVE this recipe. I am a huge fan of tomato soup, but I don't like store-bought because of all the sodium. When our garden started producing more tomatoes than we could eat, I decided to cook and freeze this soup. I follow the recipe almost exactly, except I use less salt and more sugar. Instead of 2 C chicken broth, I use 1 C tomato sauce and 1 C broth. Great and healthy recipe!

 
Most Helpful Critical Review
Jan 05, 2006

OK, but not anything fantastic. The cloves make it kind of wierd.

 
Mar 29, 2012

I made three small changes. I did not use the whole amount of salt (just enough to flavor it without going overboard), I added some fresh ground pepper and because I wanted to skip the cornstarch, I cut back on the milk. I used fat free evaporated milk which is a little thick on it's own. I used just enough to give it a creamy flavor, really no more than a third of a cup. For us, we didn't really care for the cloves in this soup recipe. I think I'd like to try this again without it. Then it would be just right for our family. This was crazy simple.

 
Sep 15, 2008

My husband is not a big tomato fan, never cared much for tomato soup, but this one is so good, he had two bowls and wants me to make it again. A definite keeper!

 
Aug 30, 2010

I've used this recipe several times, doubling and tripling the recipe so I can not only have dinner, but freeze some for the future. Wonderful use for all those extra garden tomatoes. Family loves this soup!

 
Aug 14, 2009

Wonderful recipe! Gave me something to do with all the tomatoes in our back yard! I only made two changes--I added 1 1/2 c grilled corn (shaved off the cobb), and I used only one can of chicken stock. Very nice! The corn gave the soup a sweet crunch. I also grilled the tomatoes (to get the skin off) and bell peppers. It was a bit messy, but certainly came out great! Served this with Grandmother's Buttermilk Cornbread from this site--yummy!

 
Oct 15, 2007

I think this recipe is simply delicious! I made it once last winter for a group of 30 people and everyone loved it! I misplaced it since then, and am very glad to have found it once again!

 
Aug 28, 2013

I followed the recipe loosely. Very loosely. “Eight tomatoes” was too vague for me. Eight large tomatoes? Eight medium or eight small tomatoes? When I brought in a big bowl of tomatoes from my garden today, they ranged in size from teeny to behemoth. (I grow several different varieties) The size of the tomatoes used for the recipe would definitely affect the outcome. So I kind of winged it, but weighed what I used for purposes of this review – I used just a tad over three pounds and ran them all through a food mill before proceeding with the recipe. I found the directions to cook the peppers “until slightly charred” a little confusing. I’m not sure how you’d do that with them chopped, in a pot, with a teaspoon of butter. When I think of charred I think broiled or roasted, in the oven or over a flame. Suffice it to say I sweated out the peppers and onions and added the garlic during the last 30 seconds or so before adding the tomato puree and the chicken broth. I used no sugar, cloves, oregano, basil or cornstarch – I wanted nothing other than the rich, sweet, red-ripe tomato flavor enhanced by that of the bell peppers. When it came time to add the milk, I used a combination of milk and heavy cream for extra creaminess and richness. Upon serving I gave each bowl a small dollop of pesto, which complemented the tomato like brown mustard does a brat. This soup, along with BLTs, was homegrown tomato nirvana.

 

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Nutrition

  • Calories
  • 118 kcal
  • 6%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 1208 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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