Tomato-basil soup from The Best of Cooking Light: Over 500 of Our All-Time Greatest Recipes by Cooking Light Magazine

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Notes about this recipe

  • Christine on September 18, 2012

    I used fresh tomato juice leftover from making sauce. It tasted very summery and fresh and the tomato & basil flavors really came through. Since I was the only one in my house that would eat it, I did get a little bored of it after eating it several times, but it was definitely a tasty, successful recipe.

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