Prep 15 mins
Cook 15 mins
My reverse-engineered recipe for Progresso's popular Tomato Basil Soup, as requested by a fellow Food.com member. It's a bit on the sweet side, if you've never tried the original.
- 7 cups cold water
- 1 (12 ounce) can tomato paste
- 1⁄3 cup wondra gravy flour
- 4 tablespoons granulated sugar
- 3 tablespoons light corn syrup
- 1 tablespoon cornstarch
- 4 teaspoons balsamic vinegar
- 2 teaspoons dried sweet basil leaves
- 2 teaspoons dried parsley flakes
- 2 teaspoons olive oil
- 1 1⁄2 teaspoons butter flavor seasoning (Butter Buds)
- 1 1⁄4 teaspoons salt
- 1 teaspoon lemon pepper
- 3⁄4 teaspoon morton salt substitute
- 1 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄8 teaspoon ground fennel
- 1 small bay leaf (removed)
- NOTE: USE ONE 12-OZ CAN TOMATO PASTE, OR TWO 6-OUNCE CANS. USE VERY COLD WATER. (STEP 1): VIGOROUSLY whisk ingredients in a 2 1/2 quart saucepan until smooth.
- BRING mixture to a boil for one minute while whisking then reduce heat.
- SIMMER soup for 15 minutes, then remove bay leaf.
- LADLE into serving bowls and garnish as desired.
- SERVE and enjoy.
I'm so glad you created this recipe, it's great I love it.