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Tomato Basil Soup Recipe

Tomato Basil Soup Recipe photo by Taste of Home

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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

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Tomato Basil Soup Recipe

Prep: 10 min. Cook: 1 hour 20 min.

Yield: 6 Servings

10 80 90

Ingredients

4 medium carrot, finely chopped
1 large onion, finely chopped
1/4 cup butter, cubed
1 can (49 ounces) reduced-sodium chicken broth or 6 cups vegetable broth, divided
1 can (29 ounces) tomato puree
5 teaspoons dried basil
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
1 can (12 ounces) fat-free evaporated milk

Directions

In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly.
In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth.
Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil). Yield: 6 servings (2-1/4 quarts).

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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Reviews for Tomato Basil Soup

Tomato Basil Soup

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Reviewed on Dec. 05, 2012 by Nicki5

Very Good!

I used 2 pints of canned tomatoes instead of puree. Then after it done simmering, I threw it all back in the blender to puree the tomatoes to make the soup very smooth. Next time I will puree the tomatoes in blender before adding to soup...less batches in the blender

Reviewed on Nov. 24, 2012 by dalan

Awesome!! I've already made it twice. Excellent and EASY (not time consuming at all!). Good just the way the recipe is written!

Reviewed on Oct. 16, 2012 by Colnight

I'm not big on Tomato soup. But I made this anyway. This was so good, it beats the Campbell Tomato Soup all the way. This recipe just made me a fan of Tomato soup now. Excellent

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.