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Theresa's Double Tomato Soup


1 T butter

1 C chopped onion (1 medium)

¾ C shredded carrot

1 T CSD Garlic

1 T minced shallots

1 tsp sugar

¼ tsp freshly ground black pepper

½ tsp salt

10 large basil leaves, divided

3 drained CSD Halves

2 (14.5 oz.) cans organic diced tomatoes, undrained

1 (14 oz.) can fat-free, less-sodium chicken broth


Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, CSD Garlic, & shallots to pan, cook for 5 minutes or until vegetables are tender, stirring frequently. Add sugar, pepper, salt & 4 basil leaves & cook 5 minutes. Add CSD Halves, diced tomatoes & broth, bring to a boil. Reduce heat, & simmer 1 hour. Remove from heat. Place half of soup in blender. Remove center piece of blender lid & place a clean towel over opening in lid. Blend until smooth . Pour into a large bow. Repeat with remaining soup. Garnish each serving with 1 basil leaf.




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