Basil Tomato Soup 2
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: 30 minutes
- Total Time: 20 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 45.3805555901039 mg
- Fat 15.6561172599313 g
- Fiber 3.35154357776589 g
- Protein 3.27343911291881 g
- Saturated Fat 9.61956771019209 g
- Serving Size 1 1 Serving (203g)
- Sodium 439.744083153891 mg
- Sugar 9.88736676707041 g
- Trans Fat 1.11863239720395 g
- Calories 193 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. Yield: 9 servings.
