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Tomato soup gets a lift from basil in this easy recipe. Use convenient ingredients for a crowd-pleasing, quick tomato basil soup.
Combine chicken broth, diced tomatoes and pasta sauce in 4-quart saucepan. Cook over high heat, stirring occasionally, 5-7 minutes or until mixture comes to a full boil.
Reduce heat to low; stir in half & half. Continue cooking 2-3 minutes or until heated through. (Do not boil.)
Combine sour cream and pesto in bowl. To serve, ladle soup into individual serving bowls; top each with 2 tablespoons sour cream mixture.
*Substitute 1 jar of your favorite tomato-based pasta sauce and 1 teaspoon dried basil leaves.
Dietary Fiber: 3g
The second time I made this soup, I "kicked it up a notch" by using fire-roasted diced tomatoes with garlic. I served it with toasted sharp cheddar cheese sandwiches on pumpernickel. Yum!! It was wonderful!
I love this but I made mine a little different because I'm trying to cut carbs and fats so I used seasoned diced tomatoes and marinara sauce instaed of sphagetti sauce. It may not be as thick but ummmm good! A cup of this and a salad is great.
Very fast recipe for a rushed weeknight. If you have the ingredients, this soup is ready to serve in 10 minutes. I served it with pretzels! Totally great!
My husband really enjoyed this soup, he compared it to "a well known soup and sandwich shop speciality." He is taking the left-overs to work tomorrow for lunch to share with his co-worker. After he added some salt and pepper it was perfect.
This recipe was quick and delicious. My husband liked it also. He decided to top his with a bit of shredded cheddar cheese and a few croutons. I will use this recipe again and plan to use it for a soup and salad potluck event at church.
I've been making this soup for several years. It's delicious and really easy. As long as the pasta sauce is chunky you don't need the extra diced tomatoes. I think they would make it too chunky. It has a nice balance of flavor and texture without them.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1101
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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