Easy Tomato Basil from a Can

"I'm not a huge fan of canned tomato soups because the added sugar in most brands ruins the taste for me. I invented a simple adaptation to canned tomato soup with a balance of sweet and tangy tomatoey goodness that my family loves. I use skim milk to add some filling protein to the recipe without adding fat. A great soup to make in short time for an easy weeknight meal. I also like to make this ahead of time for my teenagers when I can't be home to make dinner. This recipe makes about a gallon, so cut it down for a smaller amount if needed. Also, fresh basil can be substituted for the dried if available."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
5
Yields:
1 gal
Serves:
15-20
Advertisement

ingredients

Advertisement

directions

  • Blend all ingredients in a 1 1/2 gallon pan. Heat on low for 30-45 minutes. Serve hot with a dollop of low fat sour cream, croutons, or grated cheese on top along with your favorite sandwiches or bread sticks. If you like it spicy, a sprinkle of Tabasco or hot sauce stirred into your mug or bowl hits the spot. This soup is even better when refrigerated overnight - it enhances the basil flavor.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I love to collect recipes and 'tweak' them to my liking. I especially love to bake bread.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes