Quick Tomato Basil Soup with Canned Tomatoes
Servings: 4 Servings
Ingredients
- 4 (14.5-ounce) cans fire roasted tomatoes with juices
- 1 cup low-sodium chicken broth
- ½ cup milk or heavy cream (See note)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried basil
- 1 teaspoon olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add all the ingredients to a large saucepan and stir to combine.4 (14.5-ounce) cans fire roasted tomatoes, 1 cup low-sodium chicken broth, ½ cup milk, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried basil, 1 teaspoon olive oil, 1 teaspoon salt, ¼ teaspoon black pepper
- Cover and cook over medium-high heat for 15–20 minutes, stirring occasionally. The soup should come to a simmer or low boil.
- Use an immersion blender to purée the soup until smooth.
- Taste, adjust the seasoning if needed, and serve warm.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.75 cups of soup. Actual calories will vary.
- Recipe makes about 7–8 cups.
- If you’re concerned about the milk curdling while the soup cooks, stir it in at the very end and heat it gently.
- You can also skip the milk and stir in some heavy cream at the end.
- Scroll up above the recipe for the following info:
-
- How to Make Tomato Basil Soup (with step-by-step photos)
- Quick Tips
- Can I make this soup dairy-free?
- Do I need a blender?
- Can I use fresh basil?
- How to Store Leftovers
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Nutrition Facts
Quick Tomato Basil Soup with Canned Tomatoes
Serving Size
1.75 cups
Amount per Serving
Calories
146
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
4
mg
1
%
Sodium
1247
mg
54
%
Potassium
166
mg
5
%
Carbohydrates
24
g
8
%
Fiber
4
g
17
%
Sugar
11
g
12
%
Protein
6
g
12
%
Vitamin A
1702
IU
34
%
Vitamin C
8
mg
10
%
Calcium
195
mg
20
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
