Six-ingredient Basil Tomato Soup Recipe
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. I serve the rich soup in mugs with a Caesar salad and crusty bread.—Sarah Perkins, Southlake, Texas
- Preparing Time: 30 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
- 1 can (14-1/2 ounces) chicken broth
- 2 cans (28 ounces each) crushed tomatoes
- 18 to 20 fresh basil leaves minced
- Carbohydrate 0.379566666676308 g
- Cholesterol 45.3805555901039 mg
- Fat 15.1622055685891 g
- Fiber 0 g
- Protein 0.380527777914364 g
- Saturated Fat 9.5490088971432 g
- Serving Size 1 1 serving (26g)
- Sodium 206.900000092557 mg
- Sugar 0.379566666676308 g
- Trans Fat 0.970458889801284 g
- Calories 136 calories
Directions 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. Yield: 9 servings. Originally published as Basil Tomato Soup in Quick Cooking May/June 2003, p16
