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Chili-Basil Tomato Soup

Total Time

Prep/Total Time: 20 min.


6 servings (2 quarts)

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
Chili-Basil Tomato Soup Recipe photo by Taste of Home


  • 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


  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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Average Rating:
  • pajamaangel
    Oct 9, 2018

    This was a very tasty tomato soup for a quick weeknight supper. I paired it with the classic grilled cheese. Great kick and I love the basil!

  • kennedy22
    Jan 7, 2013

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

  • JollyJack80
    Jan 6, 2013

    Looks good. Have not tasted it as yet

  • TJ41
    Jul 8, 2012

    No comment left

  • TeresaWitt
    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.

  • Dorothy Martin
    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.