Total Time
Prep 10 mins
Cook 40 mins

This recipe came from my friend, Michelle, who I used to work with...This was her Mom's recipe -- who was the chef in a small bistro here in Southern Indiana...Michelle's Mom passed away a couple of years ago and I'm so proud to have this recipe to pass on...

Ingredients Nutrition


  1. Combine all ingredients, adding each one slowly, stirring constantly to smooth out the lumps as you go -- (NOTE: I believe Michelle told me to use a hand mixer to smooth out any lumps BEFORE you add the basil, salt & pepper.).
  2. Bring to a simmer (just bubbly around the edges) - DO NOT BOIL.
  3. Simmer slowly for at least 40 minutes, then serve with buttered, crusty bread. YUM!


Most Helpful

Yummy stuff!! I tweaked it a tad by using fresh tomatoes, skim milk, and Low-fat Heavy Cream Substitute (Recipe #113203). We thoroughly enjoyed this wonderful take on tomato soup! Thank you for the recipe!

EyesForASkinnyFuture September 19, 2009

I LOVE this recipe. I halfed it and substituted dried basil for the fresh, simply because I didn't have any fresh on hand. I heated it at a really low temp to give the basil time to impart it's flavor. I'm sure it's much better with the fresh but given the situation, this turned out remarkably yummy. I topped it with grated parmesan. Definitely going in to my "make on a regular basis" file :) Thanks for sharing.

yedenmatka March 09, 2016

Very good! Better then just the can of soup and so easy to do! I did add a little something more to it tho. I added a mid size clove of garlic and about a TB spoon of basil not a ts. And it was very good!

kitty's kitchen February 14, 2013

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