Recipe by Polniere
"Everyone loves this recipe. Best way to spice up a can of tomato soup! I like to serve this with garlic bread or grilled cheese. Yum! Add milk or water if soup is too thick."
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finely chopped onion
1 (10.75 ounce) can
condensed tomato soup
grated Parmesan cheese
fresh basil, chopped
salt and ground black pepper to taste
First, this recipe has a major omission...there's no liquid among the ingredients. You'd could almost eat this with a fork without the liquid. Add 1 can of water (or milk if you want it creamy), and you'll have a quick soup worthy of a five star rating. And a sprinkle of grated parmesan on the top would be a good addition when serving. I typically would have rated this lower than four stars because of the ingredient omission, but because this is the first review, I don't want to discourage anybody from trying this. The final result is something that tastes homemade, not something out of a can. It's good!
Like others I modified this a bit, but it was great! Changes I made were minor, left out the rosemary (not something our family enjoys), and I added a can of diced Italain style tomatoes that I blended with an immerison blender before adding. I also added one can of no fat 1/2 and 1/2. Everything else was the same and this is a great soup.
Delicious! I doubled the recipe and added one can of water and one can of half and half. I also added some gnocchi and a smattering of red pepper flakes. I also used olive oil instead of vegetable oil. This was really fast and really good. Thanks for the recipe!
I wanted to fix something other than just plain tomato soup from a can. So I gave this recipe a try and the family loved it! Note: Just be sure to add 1 can of water to the recipe.
this is a great soup. as with the 1st review add 1 can of water. I played with the recipe abit and added a can of chopped tomatoes. the results were souper! Every bit as tasty as the fancy tomato basil soup from a fine restaraunt.
Great recipe, but I usually just add basil pesto, instead of the basil and rosemary. I usually have ajar on hand so this makes it a "pantry" quick soup when I don't feel like driving to the store in the months the herb garden is not producing. I also add a few dashes of Tabasco, but both my husband and I add that to just about everything :)
A very easy recipe and soup for someone not experienced at "homemade" soups.
Have done this for MANY years. I do omit the rosemary. I use whole or 2% milk, and NO oil. I use either salt-free butter or Can't believe it's not butter. Only use about a tsp. Always approx tsp/tbls of sugar to cut acidity. Pairs great with grill cheese.
I was not a tomato soup fan, but this recipe has changed my mind. The extra flavor from the basil and Parmesan really helps. I had most of a can of tomato paste left from another recipe, and mixed that with 1 1/4 cups of milk rather than use canned tomato soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Parmesan Basil Tomato Soup
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 197
** Calories from Fat: 96
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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