Creamy Tomato Basil Soup

When the weather outside is frightful like it is at our house today , soup is a good way to get warm from the inside. As of late, it has arrived on our table a couple of times. One of our favorites is this Creamy Tomato Basil Soup. I tweaked a bit and added a couple of spoons of pesto and it was delicious. For my friends who are part of WW, it has a delicious 3 Smart Points per 1½ cups serving.

Creamy Tomato Basil Soup

  • 1 large onion, finely chopped
  • 4 carrots, peeled and finely chopped
  • 6 cups chicken broth, vegetable broth, or water, divided
  • 1 28-ounce crushed tomatoes, fire-roasted if you can find them
  • 2 tablespoons pesto or 5 teaspoons dried basil
  • 1½ teaspoons sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 12-ounce can fat-free evaporated milk
  1. In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from heat and cool slightly.
  2. In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended.  Return to the Dutch oven. Stir in the crushed tomatoes, basil, sugar, salt, pepper, and remaining broth.
  3. Bring to boil. Reduce heat; simmer, uncovered, for thirty minutes. 
  4. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil).  Yield: 6 1½ cups servings

Good soup is one of the prime ingredients of good living.

Louis P. De Gouy

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