Tomato-Basil Soup with Turkey
- Total Time
If you don’t have an immersible hand held blender, puree the soup, in batches, in a regular blender.
olive oil2 tsp
uncooked onion(s)1 large, finely chopped
uncooked carrot(s)1 medium, shredded
reduced-sodium chicken broth29 oz, 2 (14 1/2-ounce)
canned crushed tomatoes28 oz, fire-roasted variety
table salt½ tsp
black pepper¼ tsp, freshly ground
cooked turkey breast with skin6 oz, cubed
fat-free half-and-half½ cup(s)
basil¼ cup(s), thinly sliced
- 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.
- 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.