LOW SODIUM TOMATO SOUP RECIPES

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TOMATO BASIL SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Tomato Basil Soup Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 30 minutes

Prep Time 10 minutes

Cook Time 01 hours 20 minutes

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 10

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

Steps:

  • 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).

Nutrition Facts : Calories 201 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 1004mg sodium, CarbohydrateContent 24g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 10g protein.

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