Chili-Basil Tomato Soup

Name: Chili-Basil Tomato Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 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

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 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

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

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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