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Creamy Tomato-Basil Soup
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Not your mom's tomato soup
When I was a kid, few things got me as excited as when my mom would make us tomato soup with grilled cheese. I would slurp down that hot-like-lava goodness, burnt tongue be damned! And that ooey-gooey grilled cheese was only better dipped in the soup.
As an adult, I still love this comfort food classic as much as ever. Here's my spin on it, which just makes it a little more amazing, but no more difficult than opening a can and adding water!
Cook Time
Ingredients
- 2 cans Campbell's Condensed Tomato Soup
- 32 oz 33% Less Sodium Chicken Broth
- 1.5 tsp Dried Basil
- 1 tsp Garlic Powder
- 2 cups Sharp Cheddar Cheese, shredded
Instructions
- Combine all ingredients in a 5 quart soup pot, except cheese. Bring to low boil. Reduce heat to low and simmer about 5 minutes.
- Remove from heat. Stir in cheese. Serve with a nice, crusty, toasted baguette. TIP: Flavors marry more overnight. Make a day ahead and reheat for best results. (Omit cheese the day before and repeat these instructions before serving.)
| Nutrition Facts | |
|---|---|
| Serving size: 1 1/2 cups | |
| Calories | 232 |
| Calories from Fat | 108 |
| % Daily Value * | |
| Fat 12 g | 18% |
| Saturated fat 8 g | 40% |
| Carbohydrates 19 g | 6% |
| Sugar 11 g | |
| Fiber 1 g | 4% |
| Protein 11 g | 22% |
| Cholesterol 33 mg | 11% |
| Sodium 1020 mg | 43% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Recipe by Matthew Ryczko
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