Tomato Basil Soup

Tomato Basil Soup

5 reviews, 4.6 star(s). 80% would make again

Ready in 45 minutes

Perfect with Prosciutto and Gruyere Strombolis.(Cooking Light Magazine 8-04)


2 teaspoons olive oil
1/2 cup Onion; chopped
3 cloves Garlic; chopped
28 ounce Whole tomatoes, canned; drained
1/2 cup Fresh basil; packed
2 tablespoons Whipping cream
1/2 teaspoon Salt

Original recipe makes 4



Heat olive oil in a medium saucepan. Add onion and garlic, saute 4 minutes or until onion is tender. Add whole tomatoes, drained, bring to a boil. Cover, reduce heat, and simmer 10 minutes. Pour tomato mixture into blender, add basil, cream and salt. process until smooth.

Verified by stevemur
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garlic7girl 2y ago

I toasted cubes French bread that I spread with garlic Parmesan. Tossed on top of the soup, they make a nice addition to this rich tasty soup. I also made a large, large recipe so I can freeze portions to pull out for "sick" days when nothing but tomato soup will do.
loriwinslow 3y ago

Love this
jillrohlfspalmer 3y ago

Very creamy but light. One serving wasn't enough. Made 2 servings and it made about 2 cups. Perfect size.
Tennischix 4y ago

[I made edits to this recipe.]
cera82v 10y ago

[I posted this recipe.]
cera82v 10y ago

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