How to Make Tomato Soup III - A Step-by-Step Guide

Tomato soup is a classic comfort food that is perfect for warming up on a chilly day or for a quick and easy meal. This recipe for Tomato Soup III takes the classic tomato soup and elevates it with a few simple, yet delicious, ingredients. Whether you're a seasoned chef or just learning your way around the kitchen, this recipe is sure to become a new favorite.

The key to a great tomato soup is, of course, the tomatoes. Using ripe, juicy tomatoes will give your soup the best flavor and...

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Ingredients

  • 1 (28 ounce) can tomato sauce
  • 5 cups water
  • 3 cubes vegetable bouillon
  • 1 bay leaf
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 ½ teaspoons dried parsley
  • 1 ½ teaspoons sugar
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon hot red pepper sauce
  • 2 stalks celery, sliced
  • 2 carrots, peeled and sliced
  • 1 small zucchini, chopped
  • 1 cup frozen corn
  • ½ cup uncooked ditalini pasta

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 8 servings

  • In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
  • Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
  • Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.
  • Nutrition

    78 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 825mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 3g
    • Vitamin C: 12mg
    • Calcium: 34mg
    • Iron: 2mg
    • Potassium: 474mg