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Amy's Organic Light in Sodium Cream Of Tomato Soup, 14.5-Ounce Cans (Pack of 12)

Responding to customer requests, our chefs have created a line of Light in Sodium soups with all the flavor and goodness of our regular soups, but containing 50% less sodium. Contains 340 mg of sodium compared to 690 mg in Amy's regular cream of tomato soup. No GMOs - No bioengineered ingredients. All dairy ingredients are made with pasteurized, rBST hormone free milk. USDA organic. Certified organic by QAI. Ready serve. Gluten free. This Cream of Tomato Soup is made from organic sun-ripened tomatoes slowly simmered to bring out their natural sweetness. Amy's dad says it's the best reduced sodium tomato soup he's ever eaten. We're sure that you'll agree.

Creamy Tomato & Basil Soup

2 28oz. cans of crushed tomatoes
2 cups chicken broth
25 (or more) leaves of FRESH basil
6 medium cloves of garlic
1-3 Tbs of sugar
? cup extra virgin olive oil
1 pint heavy whipping cream
? to ? cup of grated (NOT shredded) romano cheese


In a medium sized crock pot, add the crushed tomatoes, chicken broth, ? of the heavy cream, and sugar. Set temperature to low and stir well. Using a small skillet grate (or mince) the garlic and saute until light brown. Add garlic and olive oil to the soup. (Note: the olive oil won't work into the soup until the soup is throughly heated). Add the chopped basil* and romano and stir well. Simmer on low for 8-10 hours (the longer the better). Right before serving, add in the remaining heavy cream and any extra basil you would like. Puree in a blender and then serve.


Side notes:

* I used more like 40-45 basil leaves.
* Sugar is optional. Use as much or as little as you like. I used a lot. Same goes for the romano cheese.
* Could probably get away with fat free half & half to lower the fat/calorie content.
* The romano gives the soup a slightly gritty texture, but it's good.
* Trader Joe's always has a really good deal on fresh basil.
* Next time I'm adding two cans of fire roasted dices tomatoes
* If soup is to thick after pureeing, add a little chicken broth. If it's too thin, add tomato paste.

For my pregnant friends:

Eating really (and I mean REALLY) basil-y marinara sauce put me into labor. No joke, it seriously did. Put as much basil into the soup as you can stand!

* If you post this recipe anywhere, please give me credit.

chicken corn chowder. needed more corn less other stuff. (see notes at end) oh well, only 4 WW pts per serving.


recipe as we made it: (adapted from a turkey corn chowder i found online - but can't seem to find the link)


this made 11 servings of soup for us. (i think the servings were almost 2 cups) we froze a bunch for later. we got our chicken on sale too... i think the overall price was about that of 2 cans of soup.

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2 cup(s) carrot(s), chopped
2 cup(s) celery, chopped
2 cup(s) onion(s), chopped
2 cup(s) bell pepper(s), chopped
1 cup(s) canned crushed tomatoes
4 cup(s) fat-free skim milk
20 oz potato(es), peeled & chopped
4 cup(s) fat-free chicken broth
4 Tbsp whole wheat flour
1 1/2 Tbsp light margarine (we use brommel & brown)
1 long hot pepper, seeds mostly
1 1/8 pound(s) (uncooked weight)boneless, skinless chicken breast cooked separately / chopped
1 pound(s) frozen corn kernels
salt & pepper to taste

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in saucepan, melt margarine, add vegetables and saute until carrots are tender (10 min)

Stir in flour then slowly add milk stirring to thicken. (wish we'd used more flour. this wasn't very thick at all.)

Add potatoes and broth, stir to combine and bring to a full boil. Reduce heat to medium and cook until potatoes are tender (about 10 minutes).

Add corn and chicken and cook until heated through, about 10 minutes. (wish there would have been more corn!)

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REVISIONS: when we ate this as leftovers, we added some canned corn (drained a little and blended) for thickness. if i was to make this again, i would most likely use only 1 cup each of the carrots, celery & bell pepper.