Tuscan Tomato Basil Soup

Submitted by Sky Hostess

"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!"

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Serves: 6

ingredients

• 2 tablespoons butter or 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (28 ounce) can whole tomatoes with juice
• 1⁄4 - 1⁄2 cup tomato paste with garlic (I used 1/4 cup)
• 2 cups chicken stock
• 2 - 2 1⁄2 cups butternut squash, peeled and diced
• salt and pepper
• 2 tablespoons fresh basil, chopped
• 1⁄2 teaspoon dried thyme
• 1 - 1 1⁄4 cup fat-free half-and-half or 1 -1 1/4 cup nonfat yogurt
• 3 dashes Tabasco sauce or 3 dashes other hot pepper sauce

directions

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.

Reviews

[Marjorie C.]

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.