Tomato Vegetable Soup Recipe

Name: Tomato Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 (28 oz.) can whole tomatoes, chopped with juice; 1 (8 oz.) can Contadina tomato sauce; 4 cloves garlic, minced; 1 tsp. salt; 2 medium zucchini, sliced in quarter slices; 1 (10 1/2 oz.) can Campbell's tomato soup; 3 soup cans water; 1 medium onion, chopped; 1 large rib celery, chopped; 2 chicken bouillon cubes; 1/2 tsp. black pepper; 1 (16 oz.) whole kernel corn, drained

Servings: persons

1 (28 oz.) can whole tomatoes, chopped with juice
1 (8 oz.) can Contadina tomato sauce
4 cloves garlic, minced
1 tsp. salt
2 medium zucchini, sliced in quarter slices
1 (10 1/2 oz.) can Campbell's tomato soup
3 soup cans water
1 medium onion, chopped
1 large rib celery, chopped
2 chicken bouillon cubes
1/2 tsp. black pepper
1 (16 oz.) whole kernel corn, drained

1
Add
2
all
3
ingredients, except zucchini and corn, to a 3 quart saucepan.
4
Bring
5
to
6
a boil, reduce heat and simmer 20 minutes. Add
7
zucchini;
8
simmer
9
another 20 minutes, then add corn and cook 5 minutes more.
10
Serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (28 oz.) can whole tomatoes, chopped with juice, 1 (8 oz.) can Contadina tomato sauce, 4 cloves garlic, minced, 1 tsp. salt, and more.

Yes, Tomato Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Vegetable Soup

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