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Summer Tomato-Basil Soup

By: Pam Anderson

"This soup is simplicity itself! Garnish with a swirl of fresh cream and a sprinkling of chopped basil leaves."

Rate/Review | Read Reviews (7)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 tablespoons olive oil
1 medium onion, finely diced
2 (28 ounce) cans diced tomatoes
2/3 cup fresh basil leaves
2 cups chicken broth
1 cup heavy cream
salt
freshly ground black pepper
sugar

Directions

Heat olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 5 minutes. Add tomatoes, basil and chicken broth. Reduce heat to low and simmer soup for 15 minutes. Set soup aside to cool slightly.
Working in batches, puree soup until smooth and return to pot. Stir in heavy cream and season the soup to taste with salt and pepper and up to 1 tablespoon of sugar. Heat soup through over low heat and serve.