Sweet and Chunky Tomato Soup

Sweet and Chunky Tomato Soup

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cshrwd 2

"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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45 m servings 118 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 1208 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 34 Ratings

Most helpful positive review

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 cornstarc...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 cornstarc...

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 ...

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!

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...

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 l...

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 chicke...

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!

I didn't know how good tomato soup could be! I cut off the tops of the tomatoes and scooped out the pulp instead of peeling, and that was easy.

I made it vegetarian by omitting the chicken broth. Added a bay leaf ,and whole cloves 2 (removed before blending) . I used tomato paste 3 spoons along with 1/2 zuchini & corn . Turned out deli...

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