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After just one taste of this slightly sweet tomato and herb soup, my family never went back to canned soup again! I adapted this recipe from one I seen in an old cookbook. —Chris Baker of South Lake Tahoe, California
This recipe is:
Contest Winning
Healthy
Nutritional Analysis: One serving (1-1/2 cups) equals 201 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 1,004 mg sodium, 24 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat, 1/2 fat-free milk.
Originally published as Tomato Basil Soup in Light & Tasty October/November 2004, p39
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Reviewed on Apr. 21, 2011 by ShepMc
I love this soup it's delicious. I don't mind it being a little chunky so I use a potato masher instead of the blender which makes it faster to prepare.
Reviewed on Mar. 28, 2010 by QueenKey
This is my husbands favorite soup. I make it about often through out the winter months. It is easy, the flavor is addicting and it warms the belly as well as the soul. I have made it in double batches and frozen the leftovers for a fast homemade meal in a hurry.
Reviewed on Mar. 23, 2010 by berumen
This soup was worth the time. We loved it.
Reviewed on Feb. 28, 2010 by mjlouk
This was too time consuming and it was a little bland.
Reviewed on Jul. 24, 2009 by mcmaggi
This was awesome the closest thing to one a local restaurant serves.I didn't use the blender as I don't mind the texture the way it is. Excellent
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