Tomato Basil Soup

Total Time Prep: 10 min. Cook: 1 hour 20 min.
Yield 6 servings (2-1/4 quarts)
Contest Winner
Test Kitchen Approved
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

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

  1. 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.
  2. 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.
  3. 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.

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
Recipe Creator

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