How to Make Tomato Soup
Knowing how to make tomato soup is one of those skills every home cook should have -- canned tomato soup don't hold a candle to the flavor and texture of homemade, and it's ridiculously simple to make. The reason this recipe is extra easy is because it uses canned tomatoes, so there's no fretting over what type of tomato to use, or whether the tomatoes are at peak ripeness (in fact, canned tomatoes often have better flavor than what you'll find in the produce section during much of the year).

Transcript
-Hey, there, I'm Judith. Well today, I'm gonna be showing you how to make a nice Low Calorie Starter Soup. That's right, a tomato and basil soup or tomato and basil whatever you like. Alright, so what you will need for this is 3 cups of water; 1 14 ounce can of tomatoes, diced; 1 15 ounce can of tomato sauce; 2 tablespoons of dried minced onion; 2 tablespoons snipped fresh basil; 1-1/2 teaspoons of instant beef bouillon granules and tablespoon of sugar. So, make sure you have a nice large saucepan right here. We'll put it to a medium heat and what we'll do is add in or water, our diced tomatoes, which we've left un-drained so that water still in there. Our lovely tomato sauce goes in there too like so. We also wanna add in our beef bouillon granules to give that soup and water some nice flavor. We'll add in or onion too and there you have it. So, we'll give that a quick stir and we wanna put the heat to very high to bring that liquid and contents to a boil. We will serve it all in there. So, once it has reached to boil, then we're gonna reduce the heat to low and let it simmer for 20 minutes covered. So, our tomato soup has been simmering now for 20 minutes and that is just about done. So, last but not the least let's add in our sugar and our fresh basil right in there and that's just gonna smell beautiful. So, let's give that a good stir. That is good. And that's ready to serve up. Now, the amount we made should make about 8 servings. So, it's great as a starter before, you know, for dinner party or, you know, just with nice piece of bread, perfect for lunch or dinner. So, we'll that in there and that is beautiful, really, really good. Excellent and that's all you need to warm you up on a cold day. There you go. That's how you make a Tomato and Basil Soup.
What You'll Need
  • 3   cups water

  • 1  14 1/2 ounce can diced tomatoes

  • 1  15  ounce can tomato sauce

  • 2   tablespoons dried minced onion

  • 2   tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed

  • 1 1/2  teaspoons instant beef bouillon granules

  • 1   tablespoon sugar


Step By Step
1
In large saucepan, combine water, undrained tomatoes, tomato sauce, dried onion, dried basil (if using), and beef bouillon granules. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in sugar and fresh basil (if using). Serve hot. Makes 8 side-dish servings.


If you happen to have fresh basil on hand, it will add to the fresh flavor, but dried basil works, too. If you have a bit of extra time, simmering the soup a little longer will let the flavors blend even more.
Garnish each serving with a little fresh basil or even a dollop of sour cream, if you happen to have some. In addition to being delicious, this soup is good for you: A single serving has just 37 calories, is fat-free, and provides vitamin C, calcium, and iron.
As with other soups, it's easy to tweak tomato soup to suit your tastes. Spice it up with a dash of cayenne pepper, or sweeten it with a pinch more sugar. If you want a creamier soup, substitute low-fat milk for the water. You can also change up the herbs and use oregano, dill, cilantro, or whatever you have on hand.
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