Tomato Basil Soup

  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 35m

This light soup is delicious on its own or served with toasted sandwiches for lunch.


  • 2 Tablespoons Olive Oil
  • ½ whole Large Onion (or One Small Onion), Chopped
  • 2 cloves Garlic, Crushed
  • 3-½ ounces, fluid Roasted Red Peppers, Chopped (I Use Half Of A 7 Oz. Jar)
  • 2 cans 28 Oz. San Marzano Peeled Tomatoes
  • 2 cups Chicken Stock
  • 3 Tablespoons Fresh Basil, Chopped
  • 1 teaspoon Salt
  • ½ teaspoons Fresh Ground Pepper
  • 2-½ Tablespoons Sugar
  • ½ cups Heavy Whipping Cream


Step 1

Heat the olive oil in a large pot over medium-high heat. Add the chopped onions and saute until translucent, approximately 5 minutes.

Step 2

Add garlic and roasted red peppers and saute for another 2 minutes. Be careful not to burn the garlic.

Step 3

Add the tomatoes, breaking them up with the back of a wooden spoon. Pour in the chicken stock and add the basil. Simmer over low/medium heat for 15-20 minutes.

Step 4

Puree the soup with a hand blender until smooth. Add salt, pepper and sugar. Simmer another 10 minutes.

Step 5

Before serving, stir in cream.

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