Chunky Tomato Soup

Chunky Tomato Soup

Ingredients:

2	tablespoons olive or vegetable oil
2	medium stalks celery, coarsely chopped (1 cup)
2	medium carrots, coarsely chopped (1 cup)
2	cloves garlic, finely chopped
2	cans (28 oz each) plum (Roma) tomatoes, undrained
2	cups water
1	teaspoon dried basil leaves
1/2	teaspoon pepper
1	carton (32 oz) Progresso® chicken broth (4 cups)

 

Directions:

1.	In 5- to 6-quart Dutch oven, heat oil over medium-high heat. Add celery, carrots and garlic; cook 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
2.	Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.