Go to Chunky Tomato Soup {Eat to Live Recipe}

This is the recipe that I use for snacks, dinner, lunch, after a workout – just about any time.  Serve over noodles for the family.

It freezes well.  For the kids I blend it and dilute one:one with water for a lunch-box tomato soup. Personally I like it undiluted and chunky. If you don’t have some of these veggies, just substitute or leave out any. Its very versatile.

Go to Chunky Tomato Soup {Eat to Live Recipe}


  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1/2 cup onion, chopped
  • 1 cup celery, chopped
  • 1 green pepper, chopped
  • 2 carrots, shredded
  • 1 zucchini, chopped
  • 1/2 eggplant, chopped
  • 3 stems kale, stems removed, leaves chopped
  • 3 cups tomatoes, chopped
  • 2 cans (15oz) diced tomatoes
  • 1 can (20oz) tomato sauce
  • 4-6 Tbsp Italiano (OR 3 Tbsp dried basil + 2 Tbsp dried oregano + 1 tsp onion powder)
  • 2-4 cups water


  1. Water sautee garlic, onions, mushrooms, celery, green peppers, carrots and spices until onions are translucent.
  2. Add everything except the kale. Cook over 1 hour. (The longer the better.)
  3. Before serving, add kale to wilt.
  4. For a creamy soup, blend before serving and dilute with water to taste.

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About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.

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