Category Finalist: Side Dishes and Side Salads. "I omitted the heavy cream that is usually found in tomato soups in order to make this recipe lighter. I don't miss it because pureeing creates a nice, creamy texture." --Theresa Larsen, Redlands, CA
1 tablespoon butter
1 cup chopped onion (1 medium)
3/4 cup shredded carrot
1 tablespoon minced garlic
1 tablespoon minced shallots
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
10 large basil leaves, divided
3 drained sun-dried tomato halves, packed in oil with herbs (such as California Sun Dry brand)
1 (14-ounce) can fat-free, less-sodium chicken broth
How to Make It
Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently. Add sugar, pepper, salt, and 4 basil leaves, and cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil. Reduce heat, and simmer 1 hour. Remove from heat. Place half of soup in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among 6 bowls. Garnish each serving with 1 basil leaf.
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Fabulous!!! Add another can of chicken broth and the consistency is great. Had to stretch for 6 servings though - will double next time. My very picky 8 yr old declared this his new favorite soup - way better than Campbell's!! :) Served with CL Garlic Thyme Foccacia - delicious!!
Love this recipe. I made a couple of changes because I was in a hurry. I grated my onions and carrots prior to cooking so I didn't blend all of the soup afterwards. Also, I used skim milk instead of chicken broth for a creamy texture and is was fabulous. Thanks for the recipe.
Would be 5 stars, but it was too thick for my taste. I ended up adding 1 additional cup chicken broth, and 1/4 cup white wine to thin it out a bit. I also doubled the sun-dried tomato & basil, for a little extra flavor. But overall, a fantastic tomato soup recipe!
I had myself convinced that my husband would hate this; he's not a big soup-eater to begin with, but the last time I made tomato soup it was a disaster. Not only did he love it enough to have THIRDS, but my one and two year olds begged for more! What a success in my house! I made pretty much as written, however I only had italian style stewed tomatoes instead of diced, and I omitted the shallots. We topped with a tiny bit of pesto, and served with chicken salad wraps. Fantastic!
The perfect tomato-basil soup recipe! The whole family loved it - including my little girls. Changes I made: Left out shallots because I didn't have them; left out sundried tomatoes because I wanted to; used vegetable broth instead of chicken because we're vegetarians; used 6 basil leaves instead of 4. This was SUCH a great recipe - it's going in my permanent rotation. The only change I'll make next time is to leave out the sugar - I think the carrots add enough sweetness.
THE very best tomato sooup ever and so easy.
I left out the sugar, and added a teaspoon of cumin for the earthy taste and to cut the sweet of the tomatoes, I am not into sweet anything!!
I will pass this recipe to my friends.
5 stars for sure!
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