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Six-ingredient Basil Tomato Soup Recipe
Six-ingredient Basil Tomato Soup Recipe photo by Taste of Home
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Six-ingredient Basil Tomato Soup Recipe

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4.5 26 30
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After bringing this six-ingredient soup to a teachers' function, I had so many requests for the recipe that it was published in the school newsletter. I serve the rich soup in mugs with a Caesar salad and crusty bread.—Sarah Perkins, Southlake, Texas
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 9 servings

Ingredients

  • 2 cans (28 ounces each) crushed tomatoes
  • 1 can (14-1/2 ounces) chicken broth
  • 18 to 20 fresh basil leaves, minced
  • 1 teaspoon sugar
  • 1 cup heavy whipping cream
  • 1/2 cup butter

Nutritional Facts

1 cup: 214 calories, 20g fat (12g saturated fat), 63mg cholesterol, 410mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 3g protein

Directions

  1. In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted. Yield: 9 servings.
Originally published as Basil Tomato Soup in Quick Cooking May/June 2003, p16


Reviews for Six-ingredient Basil Tomato Soup

AVERAGE RATING
(30)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
NanyCarol
Reviewed Apr. 20, 2016

"Omg, this was delicious!!!! I followed the recipe to the letter, & it was fantastic!! I have made it 3 times in the last 3 weeks!!"

MY REVIEW
Inthekitchn
Reviewed Jan. 19, 2016

"This soup is super easy and the taste is very good. Made with grilled sandwiches."

MY REVIEW
dreamplanter
Reviewed Nov. 3, 2015

"This soup is delicious! I sometimes substitute light cream for the whipping cream but It's delicious either way! Our church has served it at our Lenten Luncheon and everybody raves about it!"

MY REVIEW
julie-locke1@hotmail.com
Reviewed Apr. 1, 2015

"Everyone in my family loves this recipe! Tastes just like I've had in restaurants! I actually cut back on the heavy cream by half and used a half cup milk. It was perfect!"

MY REVIEW
s_pants
Reviewed Feb. 22, 2015

"A little tangy to start with, but the flavor grew on me. Might add a little more sugar next time."

MY REVIEW
ghal
Reviewed Nov. 18, 2014

"I made this tonight. My husband likes things a little spicy so I added garlic salt, creole seasoning and salt. The.n sprinkled with Parmesan cheese in the bowl ( my husband added some hot sauce to his too) yummy on a cold night!"

MY REVIEW
maryhoback
Reviewed Jul. 11, 2014

"I have been making this delicious soup for 4 or 5 years now and my family and I love it! It is my favorite tomato soup and definitely a winner!"

MY REVIEW
kittyjones
Reviewed Jan. 21, 2014

"This soup is our family's absolute favorite! We use skim milk instead of the whipping cream. It works wonderfully."

MY REVIEW
KelliT
Reviewed Nov. 13, 2013

"Can this be frozen after preparing? Sounds delicious!"

MY REVIEW
ZenGuinn
Reviewed Oct. 12, 2012

"This is a fantastic tomato soup as is! We use 1 can crushed tomatoes and 1 can diced tomatoes. After a bit of experimentation, we add a bit of baking soda (less than 1/8 tsp) to cut the acidity and cut the butter in half. Canned milk is a good alternative to whipping cream, too."

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