4 tbsp. unsalted butter. 1 . large yellow onion, finely chopped. 4 . large carrots (aout 1 1/4 lb. total), peeled, thinly sliced. Kosher salt. Freshly ground black pepper ...

Shopping List: 2 - 15-ounce cans of chicken broth. 1 can of tomato sauce (28-ounce) 1 cup heavy cream. salt and pepper to taste. 15 large fresh basil leaves ...

The soup was watery and I still managed to find small tomato clumps floating in my soup, despite vigorous stirring. I thought it tasted pretty one-note and could have used some seasoning or basil.

Add tomato paste and Italian seasoning. Cook, stirring, until tomato paste is brick red, 2 to 3 minutes. Add tomatoes and their juices, broth, and basil sprigs; season with salt and pepper.

I tried Campbell's tomato soup, Progresso's tomato basil soup, and Campbell's Well Yes! tomato-and-sweet-basil soup. All of the canned soups impressed me, but one stood out from the rest for its ...

There's something so comforting about tomato soup. ... "It's back and better than ever." ... cayenne, vegetable stock, heavy cream, tomato paste, and basil to add to the mixture.

READ MORE: Award-winning pram parents 'would recommend to anyone' cut by 30% in spring sale The key to making an exceptional tomato basil soup, according to Marzia, is basil pesto. She explains ...

Heat the olive oil in a large pan and sweat the onion, chilli and garlic, stirring. Add the creamed and chopped tomatoes. Add the vegetable stock and season with salt, sugar and 1-2 dashes Tabasco.

Sherry commented: “Wow! This soup is amazing! It is so creamy and delicious. I put the recipe in the nutrition calculator and was delighted to see that it is 122 cal per serving for eight ...