Creamy Tomato Basil Soup Recipe

Creamy Tomato Basil Soup Recipe photo by Taste of Home

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I created this soup while trying to duplicate one I enjoyed at a restaurant in Philadelphia. It isn’t exactly right, but it’s close! My husband and I love this soup on cold nights with a grilled cheese sandwich. It’s so easy to make that we often have it on weeknights, and I also serve it during Lent.

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Creamy Tomato Basil Soup Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

10 15 25

Ingredients

2 tablespoons chopped green onion
2 garlic cloves, minced
1-1/2 teaspoons olive oil
1 can (28 ounces) crushed tomatoes
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1-1/3 cups water
1/4 teaspoon pepper
3/4 cup heavy whipping cream
2 tablespoons sherry or additional chicken broth
2 tablespoons minced fresh basil
2 teaspoons sugar

Directions

In a large saucepan, saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Bring to a boil. Reduce heat; simmer for 10 minutes.
Stir in the cream, sherry or additional broth, basil and sugar. Cook for 1 minute or until heated through (do not boil). Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 182 calories, 13 g fat (7 g saturated fat), 41 mg cholesterol, 497 mg sodium, 13 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Creamy Tomato Basil Soup in Country April/May 2006, p51