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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 104.2
  • Total Fat: 6.2 g
  • Cholesterol: 13.6 mg
  • Sodium: 182.9 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Tomato Basil Soup calories by ingredient
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Tomato Basil Soup

Submitted by: KRAVMAGAGIRL
Tomato Basil Soup

Introduction

Adapted from the Dove's Nest's version. Not like any tomato soup you'll ever have! Adapted from the Dove's Nest's version. Not like any tomato soup you'll ever have!
Number of Servings: 12

Ingredients

    1 c onion; chopped
    5 cloves garlic, smashed
    2 - 3 tbsp olive oil
    3 cn whole tomatoes; 28-ounces
    -ea.
    2 c organic vegetable stock (or chicken stock)
    2 ts balsamic vinegar
    1 c milk (2%) or whipping cream (nutritional info is for cream)
    1/2 c chopped fresh basil
    1 salt and pepper; to taste

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Directions

Saute the onion and garlic in the olive oil in a large saucepan
until the vegetables are tender.

Add the tomatoes and stock. Bring to a boil remove from heat.

Pour into a blender container (you may have to do this in sections - it's a lot of soup). Process until the mixture is pureed.

Stir in the vinegar, cream or milk, basil, salt and pepper.

Ladle into soup bowls. Serve immediately.
----
(for TMJ) This soup is great for dipping bread in - it will soften into almost a mush - if you don't mind the texture.

Number of Servings: 12

Recipe submitted by SparkPeople user PESCETARIAN.






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Member Ratings For This Recipe


  • Very Good
    8 of 8 people found this review helpful
    Really good recipe. I added 3 cups of white beans (blended) into the soup. It really made the soup thicker and added lots of protein. Also added 1 tsp cayanne and 1 tbl brown sugar. Really Good, thanks for the recipe. - 3/3/10

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  • Incredible!
    5 of 5 people found this review helpful
    I made this for supper. I scaled it down to four servings. I also entered it in my Mastercook program and used 1% milk. I got 86 calories per serving and 410 mg sodium per serving. It was very good as is but I did add a little sugar to the leftovers (amounting to 1/2 teaspoon per four servings). - 5/16/09

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  • Incredible!
    3 of 3 people found this review helpful
    For fuller body without the added fat try using evaporated skim milk. We love it that way! Thanks for a very flavorful and unique spin on tomato soup. - 12/6/09

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  • Incredible!
    2 of 2 people found this review helpful
    This is the besttomatoe soup I have ever had! Very easy to make and my family loved it. I also add two cups of cooked rice. - 1/10/09

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  • Very Good
    1 of 1 people found this review helpful
    A serving size is about 1 1/4 cup. It is incredible!!! I added a little grated cheese it is really good! - 4/19/11

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  • 1 of 1 people found this review helpful
    ***use a hand-held immersion blender*** -right in the cooking pot instead of transferring hot soup to your big blender - 5/30/10

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  • Incredible!
    1 of 1 people found this review helpful
    Awesome recipe! Quick and easy. I also added shredded parmesan cheese as a topping. Yum! - 4/11/10

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  • Very Good
    1 of 1 people found this review helpful
    The soup was pretty good, but I had to add some honey as a sweetener to counteract the acidity from the tomatoes and vinegar. Very simple and quick to make. Next time, I will probably cut the recipe in half. - 2/7/10

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  • Incredible!
    1 of 2 people found this review helpful
    Excellent, decreased to 8 servings and added 1 packet artificial sweetener. Cambell's has been replaced, thank-you!!! - 10/28/09

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  • Incredible!
    1 of 1 people found this review helpful
    So very very good! - 4/12/09

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  • Incredible!
    1 of 1 people found this review helpful
    I halved the recipe and substituted in some fresh tomatoes instead of all canned. The whole family loved it and the balsamic vinegar is a nice touch. - 2/27/09

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  • Incredible!
    1 of 1 people found this review helpful
    I just made this soup and it is delicious, thanks for sharing! - 1/1/09

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  • Incredible!
    1 of 1 people found this review helpful
    This tastes great! - 9/22/08

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  • Yummy! - 6/19/14

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  • Robust fresh tomatoey taste. I found that I needed quite a bit of salt for my taste--about 2 tsp-- but that probably depends on what stock you're using. I might try the beans idea next time to make this a one pot meal. Thanks! - 2/8/13

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  • This will be for dinner tonight! Just what I wanted! - 2/8/13

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  • I made this soup and absolutely loved it, as did my entire family. Will definitely make it again! - 10/26/12

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  • Very impressed! I too added a bit of sweetness and I loved the idea to add beans for protein. Definitely going in my recipe book to be made again and again. Thanks!!! - 10/24/12

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  • very good but I don't use the vinegar milk or cream I also added a potato and a carrot. Lovely - 8/1/12

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  • Good recipe. I served with garnished with fresh basil. - 12/1/11

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  • This was so good! I have never made tomato soup before, and this was spot on right from the start! I scaled down the recipe so that I just used one can of tomatoes, and it was perfect for three people. I'm new to cooking, and this was so easy, and so tasty - my mom even asked me for the recipe :) - 10/8/11

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  • Just made this and it is awesome! Didn't have fresh basil on hand so I used dried basil. Just really good. Love it! - 9/22/11

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  • ! - 9/10/11

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  • I love tomato soup. This was great. Instead of 3 lg cans, I used 2, then added 2 sm cans of roasted tomatoes. I also added 1/2 T of Splenda brown sugar to take away some of the tartness. - 5/11/11

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  • Delicious! - 5/2/11

    Was this review helpful?   yes  No