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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
  • Total Time
    Prep: 10 min. Cook: 1 hour 20 min.
  • Makes
    6 servings (2-1/4 quarts)

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).
Nutrition Facts
1-1/2 cups: 201 calories, 8g fat (5g saturated fat), 23mg cholesterol, 1004mg sodium, 24g carbohydrate (0 sugars, 3g fiber), 10g protein.

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Reviews

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Average Rating:
  • Ginny
    Feb 21, 2019

    This is our favorite Tomato Basil Soup.... Way better that any we have ever had!! In fact I am making it right now! Can't wait till lunch! Super simple to make.... Thank you for the recipe!

  • lberry222
    Feb 12, 2016

    Soooooo good! Very easy to make and very comforting!

  • wasoongu
    Oct 9, 2015

    My favorite tomato soup. I've made it at least a dozen times. Thank you for the great recipe!

  • LeslieH
    May 5, 2015

    Easy to make. Mixed thoughts on the taste. I really enjoyed it, my husband said he thought it tasted like spaghetti sauce and my mom said that she could eat it, but thought she could taste the carrots too much(Probably cause she saw them going in.) Had this left over for lunch the next day and was even better. The flavours meld together wonderfully.

  • Nicki5
    Dec 5, 2012

    Very Good!I used 2 pints of canned tomatoes instead of puree. Then after it done simmering, I threw it all back in the blender to puree the tomatoes to make the soup very smooth. Next time I will puree the tomatoes in blender before adding to soup...less batches in the blender

  • dalan
    Nov 24, 2012

    Awesome!! I've already made it twice. Excellent and EASY (not time consuming at all!). Good just the way the recipe is written!

  • Colnight
    Oct 16, 2012

    I'm not big on Tomato soup. But I made this anyway. This was so good, it beats the Campbell Tomato Soup all the way. This recipe just made me a fan of Tomato soup now. Excellent

  • ShepMc
    Apr 21, 2011

    I love this soup it's delicious. I don't mind it being a little chunky so I use a potato masher instead of the blender which makes it faster to prepare.

  • QueenKey
    Mar 28, 2010

    This is my husbands favorite soup. I make it about often through out the winter months. It is easy, the flavor is addicting and it warms the belly as well as the soul. I have made it in double batches and frozen the leftovers for a fast homemade meal in a hurry.

  • berumen
    Mar 23, 2010

    This soup was worth the time. We loved it.