Print the recipe card!  basil tomato soup

Simple and good!  This recipe is shared with permission thanks to Jan Jackson’s book “100 – Day Pantry”.

serves 6

Prep time: 5 minutes

Ingredients

1 (10 oz.) can tomato soup

1 (15 oz.) can diced tomatoes

2 (14 oz.) cans vegetable broth

1 cup corkscrew pasta

1 1/2 tsp. basil

1 TBS. sugar

1/4 cup Parmesan cheese

Bagged as a Pantry Meal

Instructions:

Combine all ingredients except Parmesan.  Simmer until pasta is done.  Sprinkle Parmesan on soup before serving.

Enjoy!

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In my book this recipe is used as a:

*Long Term Recipe

*3 month meal

*Pantry meal

3 thoughts on “Basil Tomato Soup

  1. I love this soup!! I made it for a R.S. dinner as a vegetarian option to all the other soups and more people ate this one and asked for the recipe than any other soup.

    • Thanks Julene — and it’s popular with kids too! Another thing, I got a note of someone trying this using V8 instead of vegetable broth and omitting the sugar. She made the point that there is already sugar in the tomato soup and that it turned out very good without the added sugar.

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