Tomato Basil Soup

Recipe by Yanks4Carolyn
READY IN: 1hr 15mins


  • 1
    (64 ounce) can tomato juice (large can)
  • 2 -3
    carrots, peeled and cut into 3-4 pieces
  • 1
    large onion, cut into 3-4 pieces
  • 1 -2
    garlic clove, crushed
  • 20
    basil leaves, loosely torn (1/4 C., I am guessing)
  • 1
    pint fat-free half-and-half
  • 2
    tablespoons tonys cajun seasoning (garlic powder, onion, cayenne, black pepper etc.) or 1 tablespoon salt, plus seasonings of your choice. (garlic powder, onion, cayenne, black pepper etc.)
  • 14
    cup butter, surely would not hurt. southern thing...i'm sure


  • Pour tomato juice into large Dutch Oven type vessel. Add onion, garlic, carrots, basil leaves and seasoning and bring to a boil. Reduce to medium heat and let cook for 30 minutes or so. Discard basil leaves or leave in if you prefer. I do not like them chopped up in the soup (just me). Use an immersion blender and blend all until well pureed. Add chicken broth and bring back to hot temperature Add FF half & half but DO NOT BOIL. Taste and adjust seasonings and add more basil if desired. Serve with a crusty garlic french bread is a must! Float a basil leaf on top for presentation. Now -- make another pot and freeze.
  • Note. If you do not have or want to use an immersion blender discard carrots, onion, garlic and basil. Its just as good.