Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
6 servings (serving size: 3/4 cup)

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

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

cberk10's Review

February 04, 2013

ieyedocotor's Review

November 27, 2012

Seriously35's Review

December 24, 2011
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!!


January 20, 2011
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.

DeliaC's Review

January 10, 2010
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!

MotorcycleCook's Review

July 10, 2009
The soup was good but not great. I just felt it did not have enough tomato flavor. The carrots seemed to overpower the tomato flavor. I have other tomato soup recipes that are better than this one.

Kate09's Review

March 20, 2009
Great, rich flavor. The consistency reminded me a little of marinara though.

virevixa's Review

March 19, 2009
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!

Stanci's Review

January 13, 2009
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.

Herminia's Review

January 13, 2009
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!