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Nutrition Facts
Serving Size 1 (475g) Recipe makes 10 servings
Calories 174
Calories from Fat 55		(31%)
Amount Per Serving		%DV
	Total Fat 6.2g	9%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 12mg		4%
Sodium 1004mg		41%
Potassium 998mg		28%
Total Carbohydrate 25.7g		8%
	Dietary Fiber 4.3g	17%
	Sugars 16.6g
Protein 6.9g		13%
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Tomato-Basil Soup

Recipe #261381 | 1¼ hours | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: KitKat54
Oct 25, 2007

This is a delicious soup for the upcoming cold season. There isn't another one like it on the site. The amount of sugar needed depends upon one's individual taste. But start out using 1 tablespoon and adding until the tartness is gone. You can add half and half, however creamy you like your soup, but it's not necessary, it's delicious with or without the milk.

SERVES 10 (change servings and units)

Ingredients

1/4 cup unsalted butter
1 large onion, diced
1/2 cup fresh basil, tightly packed, cut into ribbons
4 (15 ounce) cans diced tomatoes
3 (10 ounce) cans tomato puree
2 (32 ounce) boxes chicken broth
1/4 cup sugar (to taste)
salt, to taste
pepper, to taste
half-and-half (optional)

Directions

1
Saute onions and basil in unsalted butter until onion is translucent.
2
Add diced tomatoes, tomato puree and chicken broth.
3
Add sugar, to taste. Depends on the tartness of the tomatoes.
4
Bring to a boil and let simmer for 30-45 minutes.
5
You can use an immersion blender to break up the diced tomatoes or leave it chunky.
6
Top with freshly grated parmesan cheese.
7
Enjoy!