CREAMY TOMATO BASIL SOUP RECIPE - PILLSBURY.COM
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!
Provided by Pillsbury Kitchens
Total Time 50 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, heat oil over medium heat. Cook onion in oil about 5 minutes, stirring occasionally, until tender.
- Stir in crushed tomatoes, chicken broth, sugar, salt and pepper. Cover; simmer over medium-low heat 15 minutes.
- Remove from heat; stir in half-and-half and basil.
- 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.
- 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.
Nutrition Facts : Calories 380 , CarbohydrateContent 21 g, CholesterolContent 100 mg, FatContent 6 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 18 g, ServingSize 1 Serving, SodiumContent 810 mg, SugarContent 5 g, TransFatContent 1 g
CREAMY TOMATO BASIL SOUP RECIPE - PILLSBURY.COM
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!
Provided by Pillsbury Kitchens
Total Time 50 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, heat oil over medium heat. Cook onion in oil about 5 minutes, stirring occasionally, until tender.
- Stir in crushed tomatoes, chicken broth, sugar, salt and pepper. Cover; simmer over medium-low heat 15 minutes.
- Remove from heat; stir in half-and-half and basil.
- 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.
- 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.
Nutrition Facts : Calories 380 , CarbohydrateContent 21 g, CholesterolContent 100 mg, FatContent 6 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 18 g, ServingSize 1 Serving, SodiumContent 810 mg, SugarContent 5 g, TransFatContent 1 g
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