Quick and Creamy Tomato-Basil Soup
Soups, Stews & Chili | 30 Minutes or Less, Kid Friendly | Vegetables
SERVES 4* - START TO FINISH: 10 minutes
Cooking Notes
This recipe makes enough soup for 4, but you can half it or multiply it to feed as many as you need.
For testing, we used Campbell's Condensed Tomato Soup.
Quick and Creamy Tomato-Basil Soup
2 cans (10 ¾ ounces each) condensed tomato soup*
2 2/3 cups 2-percent milk
½ cup fresh basil leaves, lighlty packed
½ cup finely shredded cheddar cheese, plus more for optional garnish
½ cup shredded mozzarella cheese
Pour tomato soup into a 3-quart or larger pot. Fill both cans with milk and add it to pot. Place pot over medium heat and stir until well mixed. While soup heats, stir from time to time.
Meanwhile, rinse and dry basil leaves and remove any tough stems. Mince leaves, and set aside.
When soup is hot (do not let it boil), remove pot from heat. Stir in minced basil. Add cheese and stir until it melts. Serve at once, garnishing with additional cheddar cheese, if desired.
Quick and Creamy Tomato-Basil Soup
Our thanks for this recipe go to our friend Denise Thorpe of Raleigh, N.C.
Quick and Creamy Tomato-Basil Soup
Approximate Values Per Serving: 279 calories (39% from fat), 12 g fat (7 g saturated), 35 mg cholesterol, 15 g protein, 29 g carbohydrates, 1 g dietary fiber, 1,080 mg sodium
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We love this soup. It’s easy. It’s flexible. It tastes like something from a fancy bistro yet flies together in 10 minutes flat.
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