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Chili-Basil Tomato Soup Recipe

Chili-Basil Tomato Soup Recipe

A co-worker shared this recipe, and my husband and I both love it! We serve it with a fresh salad and bread. I hope it warms your tummy as it does ours! —Peggy Lund, Fort Collins, Colorado
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings

Ingredients

  • 1 can (26 ounces) condensed tomato soup, undiluted
  • 3 cups 2% milk
  • 1 can (12 ounces) evaporated milk
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Shredded Parmesan cheese, optional

Directions

  • 1. In a Dutch oven, combine the first seven ingredients. Cook and stir over medium heat until heated through. Garnish servings with cheese if desired. Yield: 6 servings (2 quarts).

Nutritional Facts

1-1/3 cups (calculated without cheese): 243 calories, 8g fat (5g saturated fat), 30mg cholesterol, 1204mg sodium, 33g carbohydrate (23g sugars, 2g fiber), 10g protein

Reviews for Chili-Basil Tomato Soup

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MY REVIEW
Reviewed Jan. 7, 2013

"It was quick and easy but lacked something. Not much different than campbells tomato with a kick."

MY REVIEW
Reviewed Jan. 6, 2013

"Looks good. Have not tasted it as yet"

MY REVIEW
Reviewed Jun. 22, 2012

"The green chilies gave it a nice kick, but the evaporated milk really diminished the hearty tomato taste. It was quick and easy, but not as rich and tasty as I would have hoped."

MY REVIEW
Reviewed Mar. 13, 2012

"SO easy just throw everything into a pot and heat up!!! Just made this for my husband and me for supper. Oh my it is a keeper. He loved it too!!! Made it exactly as the recipe suggested using original Rotel for the diced tomatoes and chillies. Gave it a bit of a kick. Served it with grilled cheese and bacon sandwiches."

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