Menu Enter a recipe name, ingredient, keyword...

cwyorkiex3

Creamy Tomato-Basil Soup

By

Google Ads
Rate this recipe 4.5/5 (48 Votes)

Ingredients

  • Yield: 4 to 6 large servings
  • Prep Time: 10 minutes | Cook Time: 20 minutes
  • 1/4 cup extra virgin olive oil, divided
  • 1 medium onion, diced (about 1 cup)
  • 3 garlic cloves, minced (about 1 tablespoon)
  • Pinch red pepper flakes
  • 1 bay leaf
  • 2 (28-ounce) cans whole tomatoes packed in juice
  • 1 tablespoon brown sugar
  • 3 large slices good-quality sandwich bread, crusts removed, torn into 1-inch pieces
  • 2 cups chicken broth
  • 1/4 cup chopped fresh basil

Details

Preparation

Step 1

1. Heat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat. Add the onion, garlic, red pepper flakes and bay leaf. Cook, stirring frequently, until the onion is translucent, about 3-5 minutes. Mix in the tomatoes and their juice. Using a potato masher, mash the tomatoes to break them down into smaller pieces (no bigger than 2 inches). Stir in the sugar and bread then bring the soup to a boil. Reduce the heat to medium and cook, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes. Remove the bay leaf.

2. Turn off the heat under the pot, add the remaining 2 tablespoons of oil and puree the soup with an immersion blender (or, if you don’t have one, in a traditional blender – you’ll probably want to do it in 2 or 3 batches. Split the remaining 2 tablespoons of oil over the batches as you puree.) You can strain the soup through a fine-mesh strainer if you want a perfectly smooth consistency. Stir the chicken broth into the soup and return the soup to a boil. Season to taste with salt and pepper and remove from heat. Stir in the basil and serve.

You'll also love

Review this recipe

Fried Mozzarella Cheese Balls with Quick Tomato Sauce Mexican 16-Bean Tomato and Chorizo Stew