Tuscan Tomato Basil Soup
This is a lighter copy cat version of the Tomato Soup from Safeway. I found it on the internet. It was revamped by Carol Devenot from Hawaii. I have never had the "real stuff" so I don't know what I am missing. This was very tasty though. Thick and hearty. I had lots of butternut squash left over so I steamed it for a few minutes and then froze it in 2-1/2 cup portions to make more soup later. One 4-1/2 lb squash will make about 4 pots of soup. I used 1 tsp salt and 1/2 tsp pepper. If you have an immersion blender it's alot easier than trasferring the soup to a blender since you can just puree in the pot. This definitely gets better overnight, so if you can, make it a day ahead of time. Serve this with a grilled cheese sandwich and you have a warm, hearty meal!
Ingredients
6 serv.- butter or 2 tablespoons extra virgin olive oil↗2 tablespoons
- onion, chopped↗1
- garlic cloves, minced↗3
- whole tomatoes with juice↗1 ounce
(28 ounce)
- tomato paste with garlic (I used 1/4 cup)1⁄4 - 1⁄2 cup
- chicken stock↗2 cups
- butternut squash, peeled and diced↗2 - 2 1⁄2 cups
- salt and pepper
- fresh basil, chopped↗2 tablespoons
- dried thyme↗1⁄2 teaspoon
- fat-free half-and-half or 1 -1 1/4 cup nonfat yogurt1 - 1 1⁄4 cup
- Tabasco sauce or 3 dashes other hot pepper sauce↗3
3 dashes
Step-by-step instructions
- 1
In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden.
- 2
Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender.
- 3
Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls.
- 4
Garnish with sliced basil leaves or minced parsley.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App