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Creamy Tomato Basil Soup

(2)
  2 reviews
  • 20 min prep time
  • 50 min total time
  • 10 ingredients
  • 4 servings
  • Pinterest
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Love that tomato basil soup you have tried at restaurants? You can make it yourself by blending together just a few ingredients. You can make the soup ahead and freeze it. Perfect for prepping and serving whenever convenient!

Ingredients

1
tablespoon olive oil
1
small onion, chopped (1/2 cup)
1
can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
3/4
cup Progresso™ chicken broth (from 32-oz carton)
1
teaspoon sugar
1/2
teaspoon salt
1/8
teaspoon coarse ground black pepper
1 1/2
cups half-and-half
1/2
cup chopped fresh basil leaves
Freshly grated Parmesan cheese, if desired

Steps

  • 1 In 3-quart saucepan, heat oil over medium heat. Cook onion in oil about 5 minutes, stirring occasionally, until tender.
  • 2 Stir in crushed tomatoes, chicken broth, sugar, salt and pepper. Cover; simmer over medium-low heat 15 minutes.
  • 3 Remove from heat; stir in half-and-half and basil.
  • 4 Carefully pour half of mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Place blended mixture in bowl. Repeat with second half of mixture. Return blended soup mixture to saucepan; heat over medium-low heat until heated through. Top servings with Parmesan cheese.
  • 5 To make ahead and freeze: Make soup as directed in steps 1 and 2; cool to room temperature. Place in 1-gallon resealable freezer plastic bag. Seal bag. Lay flat and freeze up to 3 months. When ready to use, thaw in refrigerator overnight or until completely thawed. Heat in 3-quart saucepan over medium heat; stir in half-and-half and basil. Continue with step 4.
  • 1 In 3-quart saucepan, heat oil over medium heat. Cook onion in oil about 5 minutes, stirring occasionally, until tender.
  • 2 Stir in crushed tomatoes, chicken broth, sugar, salt and pepper. Cover; simmer over medium-low heat 15 minutes.
  • 3 Remove from heat; stir in half-and-half and basil.
  • 4 Carefully pour half of mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Place blended mixture in bowl. Repeat with second half of mixture. Return blended soup mixture to saucepan; heat over medium-low heat until heated through. Top servings with Parmesan cheese.
  • 5 To make ahead and freeze: Make soup as directed in steps 1 and 2; cool to room temperature. Place in 1-gallon resealable freezer plastic bag. Seal bag. Lay flat and freeze up to 3 months. When ready to use, thaw in refrigerator overnight or until completely thawed. Heat in 3-quart saucepan over medium heat; stir in half-and-half and basil. Continue with step 4.

Expert Tips

If you prefer chunky tomato soup, skip the blender step.

Serve the soup with chunky herb-seasoned croutons.

Garnish with fresh chopped basil, if desired.

When blending hot liquids, it is very important that you not seal the blender, or you could risk it exploding. Remove the center portion of the blender lid, and loosely cover with a kitchen towel instead.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
251.3
Calories from Fat
280
% Daily Value
Total Fat
13.9g
21%
Saturated Fat
7.0g
35%
Trans Fat
1g
Cholesterol
33.6mg
11%
Sodium
1467.5mg
61%
Total Carbohydrate
24.0g
8%
Dietary Fiber
3.7g
15%
Sugars
13.1g
Protein
4.0g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
4.90%
5%
Calcium
17.60%
18%
Iron
21.60%
22%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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