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Yields10 Servings
Cook Time30 minsTotal Time30 mins
Tomato basil soup
Nutrition Facts

Serving Size 2 1/4 tbsp dry mix

Servings 10


Amount Per Serving
Calories 40
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 15mg1%
Potassium 113mg4%
Total Carbohydrate 9g3%
Dietary Fiber 1g4%
Sugars 2g
Protein 1g2%

Vitamin A 15%
Vitamin C 15%
Calcium 2%
Iron 15%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Mississippi Delta Tomato Basil Soup

You Will Also Need
 6 cups Chicken broth
 1 Can tomato puree (29 oz.)
 2 tbsp Brown sugar
 1 cup Light or heavy cream (8 oz.)
Here's What You Do
  1. In a 3 or 4-quart non-aluminum pot*, bring broth to a boil.
  2. Reduce heat and stir in soup mix. Return to a simmer, cover and cook for 15 minutes.
  3. Stir in tomato puree and brown sugar.
  4. Return to a gentle simmer, cover and cook for 10 minutes.
  5. Reduce heat and slowly stir in the cream.
  6. Continue cooking, uncovered on low for 5 minutes, and serve!

*Aluminum reacts with the acid in tomatoes and may cause a metallic taste.

Ingredients

You Will Also Need
 6 cups Chicken broth
 1 Can tomato puree (29 oz.)
 2 tbsp Brown sugar
 1 cup Light or heavy cream (8 oz.)

Directions

Here's What You Do
1
  1. In a 3 or 4-quart non-aluminum pot*, bring broth to a boil.
  2. Reduce heat and stir in soup mix. Return to a simmer, cover and cook for 15 minutes.
  3. Stir in tomato puree and brown sugar.
  4. Return to a gentle simmer, cover and cook for 10 minutes.
  5. Reduce heat and slowly stir in the cream.
  6. Continue cooking, uncovered on low for 5 minutes, and serve!

*Aluminum reacts with the acid in tomatoes and may cause a metallic taste.

Mississippi Delta Tomato Basil Soup

Recipe Adaptations

Vegan

A naturally vegetarian soup, just use vegetable broth.  We recommend a non-aluminum cooking pot because aluminum reacts with the acid in tomatoes and may cause a metallic taste.

You Will Also Need: 

  • 4 cups vegetable broth (32 oz.)
  • 1 can crushed tomatoes (29 oz.) with basil and herbs
  • 2 Tbsp. brown sugar
  • 1 can garbanzo beans, drained (14 oz.)

Here’s What You Do: 

  1. In a 3 or 4-quart non-aluminum pot, bring broth to a boil.
  2. Reduce heat and stir in soup mix.  Return to a simmer, cover, and cook for 15 minutes.
  3. Add tomatoes, brown sugar.
  4. Return to a gentle simmer, cover, and cook for 10 minutes.
  5. Stir in garbanzo beans and continue on low heat for 10 minutes. and serve!

* This soup will thicken.  May need additional 2 cups of broth when reheating.
* For a creamier version add 1 cup cream or non-dairy cream substitute for the last 10 minutes of cooking.

Slow Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Pressure Cooker

We do not recommend using a pressure cooker due to the short cooking time on the stovetop.

Recipe Variations

Add 3/4 lb fresh shrimp, peeled, and deveined for last 5 minutes of cooking. Garnish each serving with 1/2 cup crumbled feta, blue or parmesan cheese.

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

  • To boost vegetables, add 1 1/2 cups chopped, fresh or frozen carrots or cauliflower with the soup mix.
  • For creamy texture, add broth and mash vegetables into the soup as they cook (or use a hand immersion blender to puree).
  • To reduce sodium: use a low-sodium broth, bone broth, or stock.
  • For cream-based soups: use lower-fat dairy, almond milk, soy milk, coconut milk, or preferred dairy replacement.
  • For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
  • For added nutrition: look in your fridge/garden and add any vegetables you have on hand!