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READY IN 45 mins

Tomato Basil Soup II

Read Reviews (8)

"This cold soup is a cinch to make!" — sal

Ingredients Edit and Save

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Types of Cooking Oil

Garlic: Fresh Vs. Powdered

Types of Salt

Original recipe makes 4 servings Change Servings

4 pounds tomatoes, chopped
1/3 cup fresh basil leaves
3 tablespoons vinegar

2 teaspoons garlic salt
3 cups chicken broth
1/4 cup olive oil

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Directions

In a blender or food processor, combine tomatoes, basil, vinegar and garlic salt. Puree until smooth. Transfer to a serving dish and stir in broth and olive oil. Chill in refrigerator until cold.

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PREP 15 mins
READY IN 45 mins

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My husband and I thought this was delicious. I had no garlic salt so I used a teaspoon of salt and added a clove of fresh garlic. Also only 3 lbs of chopped tomatoes. I took someone's suggestion and only drizzled a teaspoon or so of oil on the top instead of the quarter cup. Using chilled ingredients helped. Have already added this to my "frequently used" menus.

—SPARKS84

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Most Helpful Critical Review

Aug 09, 2006

I had high hopes for this soup, but it did not meet my expectations. It tasted a little too acidic, and maybe even a little bitter. Not a do-over.

—beanutty

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12 Ratings

Jun 28, 2006

I didn't have any garlic salt, so I substituted 2 teaspoons of regular salt and about 2 tablespoons of garlic. I also think I used more basil than the recipe calls for. It was delicious! My roommates loved it so much that they told me I definitely need to make it again!

—Galax

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Aug 18, 2007

Delicious, easy, and great on an August day in cental Texas! Next time I'll leave out the oil, though.

—ROLINDSAY

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Aug 26, 2008

didn't have broth used bullion instead and used fresh garlic no salt (as there is enough in the bullion. Basil was fresh from my garden and the tomatoes were already chilled. . .Made for a quick cool meal

—Rev. Joe Shore-Goss

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Aug 12, 2009

I was surprised how good this was for limited ingredients and effort. I was looking for a good way to use up the tomatoes and basil in the garden and this was great on a hot summer night with a fresh baguette. FRESH BASIL is a MUST. Don't even bother with this recipe if you don't have it. I also cut back on the oil.

—Hatchi

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Nov 08, 2008

I enjoyed this soup when first made, the next day as leftovers it had turned acidic. It was easy to make, which is always a perk. Next time I want to try it with less oil, not sure it needed that much, and maybe blend in a roasted red pepper just for kicks. Great use of the last of my tomatos in the garden. Next time will skin and remove the seeds from the tomatos. A good crusty bread to compliment is a must.

—Krisday

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Jul 06, 2010

This soup is OK. Something is missing though. I'm going to keep searching for a recipe I love.

—PESTEE40

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Nutrition

Calories
203 kcal
10%

Carbohydrates
18.2 g
6%

Cholesterol
0 mg
0%

Fat
14.4 g
22%

Fiber
5.5 g
22%

Protein
4.2 g
8%

Sodium
929 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tomato Basil Soup II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 203
** Calories from Fat: 130

% Daily Value *
** Total Fat 14.4g 22 %
** Saturated Fat 2g 10 %
** Cholesterol 0mg 0 %
** Sodium 929mg 37 %
** Potassium 1091mg 31 %
** Total Carbohydrates 18.2g 6 %
** Dietary Fiber 5.5g 22 %
** Protein 4.2g 8 %
** Sugars 12g
** Vitamin A 79 %
** Vitamin C 97 %
** Calcium 7 %
** Iron 14 %
** Thiamin 27 %
** Niacin 25 %
** Vitamin B6 28 %
** Magnesium 19 %
** Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.