Tomato-Basil Soup with Turkey

4
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
If you don’t have an immersible hand held blender, puree the soup, in batches, in a regular blender.

Ingredients

olive oil

2 tsp

uncooked onion(s)

1 large, finely chopped

uncooked carrot(s)

1 medium, shredded

reduced-sodium chicken broth

29 oz, 2 (14 1⁄2-ounce)

canned crushed tomatoes

28 oz, fire-roasted variety

sugar

½ tsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground

cooked turkey breast with skin

6 oz, cubed

fat-free half-and-half

½ cup(s)

basil

¼ cup(s), thinly sliced

Instructions

  1. Heat the oil in a Dutch oven over medium-high heat. Add the onion and carrot; cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tomatoes, sugar, salt, and pepper; bring to a boil. Reduce the heat and simmer, about 5 minutes.
  2. Puree the mixture with an immersible blender. Add the turkey and half-and-half and heat through, about 3 minutes. Stir in basil. Yields 2 cups per serving.

A happier, healthier you starts here