Cream of Tomato Basil Soup
Blending is optional for this flavorful and comforting, cold weather lunch or dinner. Learn how to make this tomato basil soup today!
Serves
6
Prep time 10 min.
Cook time 10 min.
Ingredients
1 Tbsp. olive oil
1/4 cup chopped onion
2 cloves garlic, minced
1 can (28 oz.) Contadina® Crushed Tomatoes, drained
1 can (15 oz.) Contadina® Tomato Sauce
2 cups College Inn® 40% Less Sodium Chicken Broth
2 Tbsp. chopped fresh basil
1/4 cup heavy cream
1/2 tsp. sugar, optional
Chopped fresh basil, optional
Garlic croutons, optional
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Directions
Heat oil in a large saucepan over medium heat. Add onion and garlic, and cook 3 to 5 minutes until softened, stirring frequently.
For a smoother soup, blend broth and cooked onion and garlic in a food processor or blender until very smooth; return to saucepan. Otherwise, proceed to Step 3.
Add broth if not used in Step 2, crushed tomatoes, tomato sauce and basil. Bring to a boil. Reduce heat to medium-low and simmer 5 to 7 minutes. Stir in cream. Heat over low heat about 1 minute, or until hot. DO NOT BOIL. Add sugar to taste, if desired. Serve with basil and garlic croutons, if desired.
