Tomato Basil Soup
When the cooler temperatures hit here in the North East there is nothing better than curling up with a hot bowl of soup. This Tomato Basil Soup is one of our Family Favorites.
Servings 10 people
- 2 ,28 ounce cans Ground peeled tomatoes
- 1 16 ounce container Sour cream
- 4 cups Shredded cheddar cheese
- 1 Large Sweet onion
- 1/2 Tablespoon Dried basil
In a large pot pour both cans of tomatoes plus 2 cans full of water. Bring to a boil over medium high heat then reduce to low to simmer. Meanwhile chop onion and saute in a Tbs of olive oil until softened (about 5 min). Stir onion and basil into tomatoes. Scoop sour cream into a a medium bowl and add a ladle full of hot tomato liquid to it and stir until combined. Add one to two more ladles full and then pour mixture into tomatoes. Sir to combine. Stir in the cheddar cheese until melted. Remove from heat and enjoy!
*Its important not to add sour cream directly to hot liquid as it will separate and clump up.
Calories: 182kcal | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 281mg | Potassium: 49mg | Vitamin A: 455IU | Calcium: 330mg | Iron: 0.5mg