Recipe by engravogirl
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.
- 1 quart skim milk
- 1 quart tomato juice
- 4 (26 ounce) cans condensed tomato soup
- 2 -3 tablespoons dried basil, to taste
- salt & pepper
Directions See How It's Made
- 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.