Best Progresso Tomato Basil Soup Copycat Recipes

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PROGRESSO TOMATO BASIL SOUP (COPYCAT)



Progresso Tomato Basil Soup (Copycat) image

My reverse-engineered recipe for Progresso's popular Tomato Basil Soup, as requested by a fellow Food.com member. It's a bit on the sweet side, if you've never tried the original.

Provided by The Spice Guru

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 18

7 cups cold water
1 (12 ounce) can tomato paste
1/3 cup wondra gravy flour
4 tablespoons granulated sugar
3 tablespoons light corn syrup
1 tablespoon cornstarch
4 teaspoons balsamic vinegar
2 teaspoons dried sweet basil leaves
2 teaspoons dried parsley flakes
2 teaspoons olive oil
1 1/2 teaspoons butter flavor seasoning (Butter Buds)
1 1/4 teaspoons salt
1 teaspoon lemon pepper
3/4 teaspoon morton salt substitute
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon ground fennel
1 small bay leaf (removed)

Steps:

  • NOTE: USE ONE 12-OZ CAN TOMATO PASTE, OR TWO 6-OUNCE CANS. USE VERY COLD WATER. (STEP 1): VIGOROUSLY whisk ingredients in a 2 1/2 quart saucepan until smooth.
  • BRING mixture to a boil for one minute while whisking then reduce heat.
  • SIMMER soup for 15 minutes, then remove bay leaf.
  • LADLE into serving bowls and garnish as desired.
  • SERVE and enjoy.

DRESSED-UP TOMATO BASIL SOUP



Dressed-Up Tomato Basil Soup image

Bruschetta and basil come to the rescue, turning a can of Progresso Vegetable Classics tomato basil soup into a dressed-up dinner.

Provided by Paula Jones

Categories     Side Dish

Time 5m

Yield 2

Number Of Ingredients 3

1 can (19 oz) Progresso™ Vegetable Classics tomato basil soup
2 bruschetta toasts
2 sprigs fresh basil

Steps:

  • In small saucepan, heat soup over medium heat, stirring occasionally, until thoroughly heated.
  • Ladle soup into 2 soup bowls. Top each with bruschetta toast and basil sprig.

Nutrition Facts : ServingSize 1 Serving

TOMATO BASIL SOUP



Tomato Basil Soup image

This is one of my favorite soup recipes, especially in the fall when it's just getting crisp and cool outside. However, it's also great in the summer when my basil is going nuts (like it is right now!)

Provided by spatchcock

Categories     Vegetable

Time 45m

Yield 3-5 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 medium sweet onion, chopped
1 (14 1/2 ounce) can ground peeled tomatoes
5 cups vegetable stock or 5 cups chicken stock
salt & freshly ground black pepper (use kosher salt--much better!)
1/2 cup loosely packed fresh basil, thinly sliced
2 cloves garlic (crushed)

Steps:

  • Heat the olive oil in a large soup pot over medium high heat.
  • Add the onion and garlic and cook, stirring often, until softened, about 10 minutes -- be careful not to burn garlic.
  • Add the tomatoes and the stock.
  • Bring to a boil and then reduce to a simmer.
  • Cook until soup is slightly thickened, about 20 minutes.
  • Season with salt and pepper.
  • Stir in the basil.
  • Place the pot of soup directly in sink, and using a stick blender, blend until smooth.
  • Serve immediately.

NORDSTROM'S TOMATO BASIL SOUP, SMALL BATCH



Nordstrom's Tomato Basil Soup, Small Batch image

If you don't want to make many gallons of this soup, here's a version scaled down for the home cook, adapted from Serious Eats. I use Mexican crema instead of cream, tempered with a bit of the hot soup before adding. Make sure to use dried basil, it won't work well at all with fresh because of the cooking time. Although this allegedly makes 4 servings, I got 6 generous bowls of soup.

Provided by zeldaz51

Categories     Vegetable

Time 1h10m

Yield 4-8 serving(s)

Number Of Ingredients 8

6 tablespoons olive oil
4 large carrots, peeled and diced
1 large onion, sliced
1 tablespoon dried basil, crushed
3 (28 ounce) cans whole peeled plum tomatoes (84 ounces total)
1 quart chicken stock
1 pint heavy cream (I use Mexican crema, tempered)
salt and pepper

Steps:

  • In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrot and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.
  • Add tomatoes and broth, bring to a boil, then reduce heat and simmer 30 to 45 minutes.
  • Allow the soup to cool somewhat, then purée until smooth in a blender or food processor or using an immersion blender. Strain the purée before returning to the pot for a smoother texture.
  • Add cream or tempered crema little by little over over low heat until desired texture is reached. Do not boil it! Season to taste with salt and pepper, and serve warm.

Nutrition Facts : Calories 829.7, Fat 68.6, SaturatedFat 31.2, Cholesterol 170.2, Sodium 470.3, Carbohydrate 45.8, Fiber 10.1, Sugar 24.7, Protein 15

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