Chunky Tomato-Basil Soup

Chunky Tomato-Basil Soup

That favorite tomato soup you had at that cozy cafe? Easy--just blend tomatoes, a bit of light cream, onion, and plenty of fresh basil and you've got it.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

2
tablespoons butter or margarine
1
medium onion, chopped (1/2 cup)
3
small carrots, shredded (1 cup)
2
tablespoons Gold Medal® all-purpose flour
1
cup half-and-half
1
jar (26 oz) Muir Glen® chunky tomato pasta sauce
1
can (14.5 oz) Muir Glen® diced tomatoes, undrained
1/4
cup chopped fresh basil leaves
  1. In 3-quart saucepan, heat butter over medium-high heat. Add onion and carrots; cook and stir 3 to 4 minutes or until softened. Add flour; cook and stir until moistened. Gradually add half-and-half, cooking and stirring about 2 minutes or until smooth.
  2. Stir in remaining ingredients. Cover; cook over medium heat about 15 minutes, stirring frequently, just until mixture comes to a boil.
  3. If desired, top with additional chopped fresh basil leaves.
Makes 4 servings (1 1/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Fresh chopped parsley can be used in place of fresh basil.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 1140mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 5g,
    • Sugars 26g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.