Tomato-basil soup with turkey

SmartPoints® value per serving
Total Time
20 min
5 min
15 min
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.


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


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)


¼ cup(s), thinly sliced


  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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