Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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!

Ingredients Nutrition


  1. In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden.
  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. 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. Garnish with sliced basil leaves or minced parsley.
Most Helpful

5 5

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.