Tomato Basil Soup

Tomato Basil Soup is one of my favorite summer soups and a great way to use the abundant basil I have growing in my herb garden. If you have ever grown your own basil, you know how easily and quickly it grows. You can use fresh tomatoes if you have them, or just use the canned like I have in this recipe which makes it easy to make anytime – even in the winter. This soup only takes 10 minutes to cook so its good for quick meals too.

Ingredients:

Dice the onions and mince the garlic cloves.

Heat the olive oil in a large soup pot over medium-high heat. Add the onions and sauté until just starting to turn translucent, then add the garlic. Stir for minute then add the chicken stock. Pour in the canned tomatoes with the juice then stir in the fresh thyme. Tear the large basil leaves into smaller pieces and add to the pot. Season with salt & pepper and stir in the sugar. Simmer for 10 minutes.

In small batches, pour the soup into a blender and blend until smooth, then add the soup back to the pot. If you have an immersion blender, you can blend the soup right in the pot. Then stir in the cream, taste to see if it needs more salt & pepper, then pour soup into bowls, garnish with a fresh basil leaf and serve warm.

This soup can also be made in advance and freezes well too. Return from Tomato Basil Soup to Soup Recipes

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