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Fish and Tomato Soup

Betty Crocker Kitchens
Updated Mar 12, 2010
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Serve your family tender pieces of fish simmering in a mildly flavored tomato soup. You'll reel in rave reviews!

Fish and Tomato Soup

  • Prep Time 15 min
  • Total 50 min
  • Servings 8
  • Ingredients 13
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Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 teaspoon finely chopped garlic
  • 2 medium stalks celery, coarsely chopped (1 cup)
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 1 tablespoon chopped fresh parsley
  • 1 dried bay leaf
  • 2 cans (28 ounces each) Italian-style plum tomatoes, undrained
  • 2 cans (14 ounces each) vegetable or chicken broth
  • 1 cup dry white wine or vegetable broth
  • 1 1/2 pounds assorted fish fillets (such as bass, cod, haddock, ocean perch or red snapper), cut into 2-inch pieces
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • Grated lemon peel, if desired

Instructions

  • Step 
    1
    Heat oil in 5- to 6-quart Dutch oven over medium heat. Cook garlic, celery, onion, parsley and bay leaf in oil 5 to 6 minutes, stirring frequently, until celery is crisp-tender.
  • Step 
    2
    Stir in tomatoes, broth and wine. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer 20 minutes, stirring occasionally.
  • Step 
    3
    Stir in fish, salt and pepper. Cover and simmer 8 to 10 minutes or until fish flakes easily with a fork. Remove bay leaf. Top soup with lemon peel.

Nutrition

165 Calories
5g Total Fat
18g Protein
12g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
165
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
45mg
Sodium
1300mg
Total Carbohydrate
12g
Dietary Fiber
3g
Protein
18g
% Daily Value*:
Iron
8%
8%
Exchanges:
2 Vegetable; 2 Very Lean Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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