Tomato Basil Soup

2013-03-31
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 35m

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

Ingredients

  • 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

Method

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.

http://tastykitchen.com/recipes/soups/tomato-basil-soup/

Recipe Type: Ingredients:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Slow Cooker Quinoa, Chicken and Kale Soup

  • Vegan Recipe: Raw Detox Soup

  • Chilled Avocado-Cucumber Soup with Papalo

  • Mexican Black Bean Recipe from Chow.com

Leave a Reply