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Creamy Tuscan Tomato Soup Recipe

Creamy Tuscan Tomato Soup Recipe



2 cups
Freeze Dried Tomatoes, reconstituted & drained (reserve water to help reconstitute tomato powder)
2/3 cup
Tomato Powder, mixed with 2 1/2 cups warm water (including that from tomatoes)
1 tablespoon
Olive oil (or Clarified Butter)
1 tablespoon
Freeze Dried Chopped Onion, reconstituted
1/2 cup
Dehydrated Carrot Dices, reconstituted
1/4 cup
Freeze Dried Celery, reconstituted
1/2 teaspoon
Minced Garlic, reconstituted
1 tablespoon
Brown Sugar
1 teaspoon
1/4 teaspoon
bay leaf
2 cups
Vegetarian Chicken-flavored Broth
1/4 teaspoon
Black Pepper
1 cup
"Rich" milk - Made with 1/2 cup Instant Nonfat Fortified Milk blended with 1 cup water


  1. Place oil or butter in a heavy-duty saucepan and add drained onion, carrot dices, celery, and garlic. Sauté for a minute or two until vegetables are tender (Do not let them scorch-if they appear to be about to do so, remove from heat and add a little of the broth.) Stir well.
  2. Place sautéed vegetables and tomatoes in a blender (with a little broth if you haven't already added it); cover and blend until puréed.
  3. In same saucepan, mix puréed vegetables and tomato powder, Add brown sugar and heat through, stirring well.
  4. Add basil, oregano, and bay leaf (leave it whole).
  5. Gradually add broth, stirring to blend, and cook for 10 minutes. Taste for salt; add a little if needed. Add black pepper.

  6. Remove bay leaf. Stir in the "rich" milk and heat through (not boiling) just before serving.
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Additional Info Creamy Tuscan Tomato Soup Recipe

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