Prep 10 mins
Cook 35 mins
This is one of my favorite soup recipes, especially in the fall when it's just getting crisp and cool outside. However, it's also great in the summer when my basil is going nuts (like it is right now!)
- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 1 (14 1/2 ounce) canground peeled tomatoes
- 5 cups vegetable stock or 5 cups chicken stock
- salt & freshly ground black pepper (use kosher salt--much better!)
- 1⁄2 cup loosely packed fresh basil, thinly sliced
- 2 cloves garlic (crushed)
- Heat the olive oil in a large soup pot over medium high heat.
- Add the onion and garlic and cook, stirring often, until softened, about 10 minutes -- be careful not to burn garlic.
- Add the tomatoes and the stock.
- Bring to a boil and then reduce to a simmer.
- Cook until soup is slightly thickened, about 20 minutes.
- Season with salt and pepper.
- Stir in the basil.
- Place the pot of soup directly in sink, and using a stick blender, blend until smooth.
- Serve immediately.
I am NEVER buying canned tomato soup again! This was so easy, and so much better. I used dried basil, and added a little garlic and cayenne pepper. Delicious!!!
Delicious, and healthy too! I had an abundance of fresh tomatoes, so I used those. And I added a crushed garlic clove.
My friend and I used this recipe and it came out GREAT! I love how quick and easy it is! We were actually testing the recipe before making it as our first course for Christmas Eve dinner. We did have a few changes:
1. We used 3 garlic cloves instead of 2 - we like garlic!
2. We used a 12-oz can of tomatoes then also added 4 fresh roma tomatoes - diced.
3. We did blend it as the recipe calls for but not too much and left it a little chunky
4. After blending it we added a 1/2 cup of fresh spinach
5. We then added cheese tortellini
It was delicious!