Appetizers / Soups / Salads

Italian Tomato Soup is for Dinner.

Italian Tomato Soup takes 30 minutes to prepare.

Italian Tomato Soup takes 180 minutes to cook.

Italian Tomato Soup makes 16 servings.

The ingredients for Italian Tomato Soup are:

4 - zucchini - diced into 3/4" pieces
4 - yellow squash (summer) - diced into 3/4" pieces
2 - onions, diced
2 - 28 pz cans of prediced tomatoes
1 - 64 oz V-8 juice
3 - 4 cloves garlic, chopped
1/2 c. fresh basil, coarsely chopped
1/2 c. fresh oregano, coarsely chopped
1/2 c. olive oil
Water to thin as the soup cooks
generous amount of coarse black pepper
juice of one lemon
1 tsp. sugar
chicken bouillon cubes or chicken base 2 tbsp.

Here is how you make Italian Tomato Soup:

Don't let the cooking time scare you, this is one of those "leave it alone recipes."Saute' the onion, squash, zucchini and garlic in the olive oil. Add other ingredients. Simmer at least 2 hours. The key to this soup is cook and then cook it some more. Plus it's best served the next day. I ususally cook on a Saturday afternoon for about 2 1/2 hours, chill that evening and the the next day before I serve I probably cook for another hour. You want the squash to start to break down. Skim off any excess oil. If you don't want it too chunky you can run about half of pot through your blender while cold and then reheat. Great topped with fresh-grated pecorino romano cheese.Number of Servings: 16Recipe submitted by SparkPeople user WALKAWAY.

The nutritional information for Italian Tomato Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 121.8

• Total Fat: 7.0 g
• Cholesterol: 0.0 mg
• Sodium: 686.9 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 3.5 g
• Protein: 2.4 g