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Tomato Basil Soup
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Description
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
Preparation
Heat the olive oil in a large pot over medium-high heat. Add the chopped onions and saute until translucent, approximately 5 minutes.
Add garlic and roasted red peppers and saute for another 2 minutes. Be careful not to burn the garlic.
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.
Puree the soup with a hand blender until smooth. Add salt, pepper and sugar. Simmer another 10 minutes.
Before serving, stir in cream.
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2 Comments
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Aubin on 8.19.2009
This is a great recipe! Our whole family loved it and it was very easy to put together.
Trish on 8.15.2009
This looks lovely – I’ll give it a try as soon as tomatoes are back in season Down Under!