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Tomato-basil soup with turkey

4
Points®
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
It only takes 20 minutes to make this hearty soup. If you don’t have an immersion hand-held blender, puree the soup, in batches, in a regular blender. Make sure to add in the turkey and the half-and-half after blending the soup. It's imperative to do so to ensure that the flavors are mixed together before that final step. Stirring in the basil before serving gives the soup a pleasant aroma. Serve with a side salad or half of a sandwich for a filling lunch, or pair with a piece of toast or a slice of French bread for a light dinner.

Ingredients

Olive oil

2 tsp

Onion

1 large, finely chopped

Carrots

1 medium, shredded

Reduced sodium chicken broth

29 fl 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 creamer

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.

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