Easy vegetable recipes: This tomato basil soup has just a bit of sweetness and a wonderful blend of herbs and seasonings. You’ll never want canned tomato soup again!
I’ve always loved tomato soup and as a kid, Mama would often serve it with saltines for our lunch on Saturdays. Back then, she just opened a can of the condensed type. It was easy to throw in a pot and warm up to serve us, so she could get back to all those Saturday chores.
This tomato and basil soup, however, takes that ordinary canned soup to a whole new tasty level. It’s filled with tomatoes and even carrots that gives it a slightly sweetened flavor with a wonderful creamy texture. I like to double the recipe so I can serve it the next day, too. One day I may serve with crackers and the next day serve with a grilled cheese sandwich. The flavors are wonderful and go well with a sandwich or maybe quesadillas. Even better, it’s not at all difficult to make and it’s filled with all those vegetables that really make a difference in the taste.
Here’s how I like to make mine.
Tomato Basil Soup
Ingredients
1 large onion, finely chopped
4 medium carrots, finely chopped
1/4 cup butter, cubed
6 cups vegetable broth
5 cans petite cut tomatoes
5 teaspoons slightly dried basil
1 1/2 tsp. sugar
1 can evaporated milk
salt and pepper to taste
Directions
In a large pot, cook the onions and carrots with the butter over medium-low heat, stirring occasionally, for about 30 minutes or until the vegetables are tender.
Remove from the heat and allow the vegetables to cool.
Place the cooked vegetables and 1/2 of the vegetable broth in a blender and blend well. Return the mixture to the large pot.
Place the tomatoes and the rest of the vegetable broth in the blender and blend well. Stir the tomato mixture in with the rest of the vegetables, along with the basil, sugar, salt and pepper.
Bring the pot to a boil then reduce the heat. Allow the soup to simmer, uncovered, for about 30 more minutes.
Stir in the evaporated milk and cook on low for just a few more minutes to allow the milk to heat through the soup. Enjoy!
Warm up with a bowl of this Tomato & Basil soup- yum! Click To Tweet
Other Recipes You May Enjoy
- 1 large onion, finely chopped
- 4 medium carrots, finely chopped
- 1/4 cup butter, cubed
- 6 cups vegetable broth
- 5 cans petite cut tomatoes
- 5 teaspoons slightly dried basil
- 1 1/2 tsp. sugar
- 1 can evaporated milk
- salt and pepper to taste
- In a large pot, cook the onions and carrots with the butter over medium-low heat, stirring occasionally, for about 30 minutes or until the vegetables are tender.
- Remove from the heat and allow the vegetables to cool.
- Place the cooked vegetables and 1/2 of the vegetable broth in a blender and blend well. Return the mixture to the large pot.
- Place the tomatoes and the rest of the vegetable broth in the blender and blend well. Stir the tomato mixture in with the rest of the vegetables, along with the basil, sugar, salt and pepper.
- Bring the pot to a boil then reduce the heat. Allow the soup to simmer, uncovered, for about 30 more minutes.
- Stir in the evaporated milk and cook on low for just a few more minutes to allow the milk to heat through the soup. Enjoy!