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Chili-Basil Tomato Soup

4 reviews
Total Time
Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Penny Lund, Fort Collins, Colorado

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 12, 2022

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

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Test Kitchen Approved

Chili-Basil Tomato Soup

4 reviews
Prep Time 10 min
Cook Time 10 min
Yield 6 servings (2 quarts)

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 chiles, undrained
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Shredded Parmesan cheese, optional
Text Ingredients

Directions

  1. In a Dutch oven, combine the first 7 ingredients. Cook and stir over medium heat until heated through. Garnish servings with cheese if desired.

Nutrition 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.

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