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)
Fresh 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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