Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tuscan Tomato Basil Soup Recipe
    Lost? Site Map

    Tuscan Tomato Basil Soup

    Tuscan Tomato Basil Soup. Photo by Sky Hostess

    1/1 Photo of Tuscan Tomato Basil Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Sky Hostess's Note:

    This is a lighter copy cat version of the Tomato Soup from Safeway. I found it on the internet. It was revamped by Carol Devenot from Hawaii. I have never had the "real stuff" so I don't know what I am missing. This was very tasty though. Thick and hearty. I had lots of butternut squash left over so I steamed it for a few minutes and then froze it in 2-1/2 cup portions to make more soup later. One 4-1/2 lb squash will make about 4 pots of soup. I used 1 tsp salt and 1/2 tsp pepper. If you have an immersion blender it's alot easier than trasferring the soup to a blender since you can just puree in the pot. This definitely gets better overnight, so if you can, make it a day ahead of time. Serve this with a grilled cheese sandwich and you have a warm, hearty meal!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden.
    2. 2
      Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender.
    3. 3
      Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls.
    4. 4
      Garnish with sliced basil leaves or minced parsley.

    Ratings & Reviews:

    • on December 09, 2013

      55

      How good is this soup? I actually had it for breakfast! Recovering from pneumonia, I was searching for a comfort food to try and bring on my appetite. I paired this with a loaf of artesan cheese bread and now, my appetite craves this soup. The butternut squash adds fiber and give the soup, along with the reduced fat half-and-half, a wonderful texture.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Tuscan Tomato Basil Soup

    Serving Size: 1 (325 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 140.3
     
    Calories from Fat 50
    36%
    Total Fat 5.6 g
    8%
    Saturated Fat 3.0 g
    15%
    Cholesterol 14.6 mg
    4%
    Sodium 399.7 mg
    16%
    Total Carbohydrate 19.5 g
    6%
    Dietary Fiber 2.6 g
    10%
    Sugars 8.2 g
    33%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    tomato paste with garlic

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites