Creamy Basil & Tomato Soup

Creamy Basil & Tomato Soup
15
1 Review
Canned tomatoes are convenient in making this creamy soup.
10 min
Prep Time
20 min
Total Time
6 (3/4-cup) servings

Ingredients

1 cup
milk
1/4 cup
all-purpose flour
1 (15-ounce) can (1 1/2 cups)
vegetable broth
1/4 cup
chopped fresh basil leaves
1 (14 1/2-ounce) can
diced tomatoes
1 tablespoon
shredded Parmesan cheese
Coarse ground pepper
1/2 cup
shredded mozzarella cheese
 
Shredded Parmesan cheese

Directions

  1. Combine milk, flour and broth in 2-quart saucepan with wire whisk. Cook over medium heat, stirring occasionally, until mixture comes to a boil (5 to 7 minutes).
  2. Reduce heat to low. Stir in basil, tomatoes and 1 tablespoon Parmesan cheese. Cook, stirring constantly, until soup is slightly thickened (5 to 7 minutes). (DO NOT BOIL.) Season to taste with pepper.
  3. To serve, divide mozzarella cheese evenly among individual serving bowls. Pour soup over mozzarella cheese. Garnish with Parmesan cheese.

Recipe Tips

A higher fat milk works best in this recipe.

Nutrition Facts (1 serving)

Calories
95
Cholesterol
10mg
Carbohydrates
9g
Protein
7g
Fat
3.5g
Sodium
420mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

Absolutely delicious! So easy, too. The only change I made was to use tube basil; this recipe worked great with 2% milk.

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