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Tomato Basil Soup

 Tomato Basil Soup
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
6 ServingsPrep: 10 min. Cook: 1 hour 20 min.

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 Facts: One serving (1-1/2 cups) equals 201 calories,

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Tomato Basil Soup (continued)

Nutritional Facts: 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.