Orange Basil Cream of Tomato

Orange Basil Cream of Tomato
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2 x 10 oz
    (2 x 284 mL)

    canned cream of tomato soup

  • 2 cups
    (500 mL)


  • 1


  • 1/2 cup
    (125 mL)

    15% m.f. cream

  • sufficient quantity, oregano and basil leaves


Heat cream of tomato soup with water.

Add orange juice, some of the zest, oregano and basil leaves.

Add 15% M.F. cream.

Heat without boiling.

Serve topped with zest of orange.

Source: Chef Soeur Angèle

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007