Tomato Basil Soup Recipe
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
Prep: 10 min.
Cook: 1 hour 20 min.
Yield: 6 Servings
Ingredients4 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).
Yield: 6 servings (2-1/4 quarts).
Nutritional Analysis: One serving (1-1/2 cups) equals 201 calories, 8 g fat
(5 g saturated fat), 23 mg cholesterol, 1,004 mg sodium, 24 g carbohydrate,
3 g fiber, 10 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat, 1/2
fat-free milk.
Originally published as Tomato Basil Soup in Light & Tasty October/November
2004, p39