Homemade Tomato Basil Soup

Homemade Tomato Basil Soup

Here is how I make our homemade tomato basil soup. Ingredients – 3 – 15 oz. cans of petit diced tomatoes, with juice -1 cup diced onions -1 tsp dried oregano…
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Question by gedd500: Know any good soup recipes?
We had a party recently where taco salad was the main food, and now we have LOTS of stuff left over. Does anyone have a good soup recipe that we can use to get rid of lots of shredded cheese (about 2 lbs!), sour cream, salsa, ground beef (2 or 3 lbs), and taco seasoning (4 or 5 packets)? We aren’t limited to these ingredients or anything; we would rather use them instead of throwing them all out.

Best answer:

Answer by gamrbee
Try this recipe…it sounds yummy

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  1. Slow Cooker Taco Soup — Top with cheddar cheese

    1 pound ground beef
    1 onion, chopped
    1 (16 ounce) can chili beans, with liquid
    1 (15 ounce) can kidney beans with liquid
    1 (15 ounce) can whole kernel corn, with liquid
    1 (8 ounce) can tomato sauce
    2 cups water
    2 (14.5 ounce) cans peeled and diced tomatoes
    1 (4 ounce) can diced green chile peppers
    1 (1.25 ounce) package taco seasoning mix

    1.In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
    2.Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.


    Seven Layer Taco Dip — Add meat to this

    1 (1 ounce) package taco seasoning mix
    1 (16 ounce) can refried beans
    1 (8 ounce) package cream cheese, softened
    1 (16 ounce) container sour cream
    1 (16 ounce) jar salsa
    1 large tomato, chopped
    1 green bell pepper, chopped
    1 bunch chopped green onions
    1 small head iceberg lettuce, shredded
    1 (6 ounce) can sliced black olives, drained
    2 cups shredded Cheddar cheese

    1.In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
    2.Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
    3.Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.


    Taco Pie —

    1 (8 ounce) package refrigerated crescent rolls
    1 pound ground beef
    1 (1 ounce) package taco seasoning mix
    1 (16 ounce) container sour cream
    8 ounces shredded Mexican-style cheese blend
    1 (14.5 ounce) package crushed tortilla chips

    1.Preheat oven to 350 degrees F (175 degrees C).
    2.Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
    3.Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
    4.Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

  2. Crock Pot Taco Soup – and lots of it! LOL!

    * 1 (16 ounce) can pinto beans
    * 1 (16 ounce) can white beans or kidney beans
    * 1 (11 ounce) can niblet corn
    * 1 (11 ounce) can Rotel tomatoes & chilies
    * 1 (28 ounce) can diced tomatoes
    * 1 (4 ounce) can diced green chilies
    * 1 (1 1/4 ounce) envelope taco seasoning mix
    * 1 (1 ounce) envelope hidden valley ranch dressing mix
    * 1 lb shredded chicken, ground beef or any meat

    Cook meat and drain. Shred if needed. Add all ingredients to crock pot. DO NOT DRAIN CANS. Stir.

    Cook on high for 2 hours or low for 4 hours. Keep on low until serving to keep hot. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

    In all honesty, I’d make a quiche type thing with the shredded cheese. Then again, I’m entirely too into quiche and quiche type items. This is a very basic version of a green chile cheese quiche.

    * 1 9 inch pie shell
    * 1 3/4 cups monterey jack cheese
    * 1 cup sharp cheddar cheese
    * 3 eggs, slightly beaten
    * 1 can green chilies, chopped and drained
    * 1 cup half-and-half
    * 3/4 teaspoon cumin
    * salt and pepper

    Pre-bake the pie crust about 10 minutes at 375 degrees F and let it cool for a few minutes Spread 1 cup jack cheese and 1 cup cheddar on the bottom of pie crust.

    Mix the eggs, half and half, chiles,and cumin and pour into pie crust.
    Salt and pepper to your taste and add the remaining 3/4 cup of jack cheese to the top

    Bake at 325 degrees F for 40 minutes.

    Here’s the copycat recipe for Panera’s Broccoli Cheese soup. OM NOM NOM NOM! Love that stuff. Between that and the quiche I’d have quite the weight problem if I didn’t jog every morning, so this is for occasional consumption only. (unless you enjoy jogging or have a gym membership, of course)

    * 1 tablespoon melted butter
    * 1/2 medium chopped onion
    * 1/4 cup melted butter
    * 1/4 cup flour
    * 2 cups half-and-half cream
    * 2 cups chicken stock
    * 1/2 lb fresh broccoli
    * 1 cup carrot, julienned
    * 1/4 teaspoon nutmeg
    * 8 ounces grated sharp cheddar cheese
    * salt and pepper

    Sauté onion in butter. Set aside.

    Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be puréed in a blender if you want. Return to heat and add cheese. Stir in nutmeg.

    You can also do a hamburger pie with some of your hamburger. I never have used exact measurements for this. Sounds funky, but is actually pretty tasty – and very easy! Brown about one pound of hamburger with a small, diced onion. Salt and pepper to taste. Drain fat and turn out into uncooked pastry shell. Mix together about 1 cup each of sour cream and cottage cheese. Add salt and pepper to taste, about 1 tablespoon worcestershire sauce and two eggs. Pour over hamburger/onion in pastry shell and bake at 350 for about half an hour or until set.

    You can also just make taco meat and freeze it into serving size portions. I do that from time to time because I really dig on tacos, taco salads and little homemade chimis made with taco meat, beans and cheese.

    Whatever you decide to do, do share! ☺

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