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
Tomato Basil Soup Recipe photo by Taste of Home
Prep: 10 min. Cook: 1 hour 20 min.
6 servings (2-1/4 quarts)
- 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
- 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).
1-1/2 cups: 201 calories, 8g fat (5g saturated fat), 23mg cholesterol, 1004mg sodium, 24g carbohydrate (0 sugars, 3g fiber), 10g protein.
Originally published as Tomato Basil Soup in Light & Tasty October/November 2004