4 28 oz cans petite diced tomatoes
1 cup diced sweet onion or one small
1 cup diced celery or two stalks
1 to 2 Tablespoons sugar
1/2 teaspoon salt, to taste
1/4 teaspoon white pepper, to taste
1 to 2 Tablespoons olive oil
vegetable or chicken broth, to thin soup if needed
In large skillet, preferably in a 15" Lodge Seasoned Steel Skillet, heat oil, enough to coat bottom of pan, on medium to medium high. When hot, add onions and celery and cook until tender, stirring frequently.
I'm hosting a giveaway sponsored by Lodge Cast Iron (facebook page), starting February 14th, 2013,
for this fabulous 15" Lodge Seasoned Steel Skillet!
Add 3 cans diced tomatoes, 1/2 teaspoon salt and sugar, if using. You can taste again before serving and adjust seasoning if needed. Cook 30 minutes. Add last can of tomatoes and cook another 10 minutes.
Using an immersion blender or your regular blender, puree, you may need to do this in batches if using a blender. It doesn't have to be completely smooth, that's the way I like it. Put in a large stock pot and simmer, adding vegetable or chicken broth if too thick. Keep at low simmer until ready to eat, stirring occasionally
Don't you just love those little cheese croutons? I melted finely shredded cheese on store bought croutons for mini grilled cheese bites. ~smile~