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Creamy Tomato Basil Soup

 Creamy Tomato Basil Soup
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.
6 ServingsPrep/Total Time: 25 min.

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.