Basil Tomato Soup
Originally published as Basil Tomato Soup in Quick Cooking May/June 2003, p16
"After bringing this six-ingredient soup to a teachers' function, I had so many requests for the recipe that it was published in the school newsletter," relates Sarah Perkins of Southlake, Texas. "I serve the rich soup in mugs with a Caesar salad and crusty bread."
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 9
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1/2 cup butter
- 1 cup heavy whipping cream
- 1 teaspoon sugar
- 56 ounces crushed tomatoes
- 14 1/2 ounces chicken broth
- 18-20 fresh basil leaves minced
- Carbohydrate 13.2389103448363 g
- Cholesterol 79.6362293359372 mg
- Fat 22.5346565480947 g
- Fiber 3.35154357776589 g
- Protein 11.7688462018855 g
- Saturated Fat 11.588127094786 g
- Serving Size 1 1 (248g)
- Sodium 471.716045316668 mg
- Sugar 9.88736676707041 g
- Trans Fat 1.70326256246617 g
- Calories 291 calories
In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
