Print Recipe

Tomato Soup with Tomato Chunks



  • 4 cans condensed tomato soup
  • 3 cans milk
  • 2 (32 ounce) cans diced tomatoes
  • 1 small onion, diced
  • 1 green pepper, diced
  • 2 cloves fresh garlic, minced
  • 1/2 cup fresh chopped basil leaves
  • 1/2 cup celery
  • 1/2 cup carrots, cut small
  • Fresh ground pepper
  • Dry basil
  • 1 to 2 tablespoons butter


  1. Whisk the condensed tomato soup with the milk until smooth.
  2. Add all other ingredients and cook 45 minutes.
  3. Serve with grated cheese and oyster crackers.
  4. Garnish with fresh basil leaves.

Posted by jerseyjan at Recipe Goldmine May 20, 2001.


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