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Chili-Basil Tomato Soup

Total Time

Prep/Total Time: 20 min.

Makes

6 servings (2 quarts)

A co-worker shared this recipe, and my husband and I both love it! We serve it with a fresh salad and bread. I hope it warms your tummy as it does ours! —Peggy Lund, Fort Collins, Colorado
Chili-Basil Tomato Soup Recipe photo by Taste of Home

Ingredients

  • 1 can (26 ounces) condensed tomato soup, undiluted
  • 3 cups 2% milk
  • 1 can (12 ounces) evaporated milk
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Shredded Parmesan cheese, optional

Directions

  1. In a Dutch oven, combine the first 7 ingredients. Cook and stir over medium heat until heated through. Garnish servings with cheese if desired.

Nutrition Facts

1-1/3 cups (calculated without cheese): 243 calories, 8g fat (5g saturated fat), 30mg cholesterol, 1204mg sodium, 33g carbohydrate (23g sugars, 2g fiber), 10g protein.

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