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Epicurious

Tomato and Basil Soup

By Joanne Weir

5.0

(1)

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Recipe information

  • Yield

    6 servings

Ingredients

Ingredients

1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
8 sprigs basil
5 cups Mutti® Tomato Puree (Passata)
3 cups chicken stock
Kosher salt
1/2 cup loosely packed fresh basil leaves, cut into strips (chiffonade) or rosemary sprigs

Preparation

  1. Instructions

    Step 1

    Heat the olive oil in a large soup pot over medium high heat. Add the onions and cook, stirring occasionally until soft, 8 minutes. With kitchen string, tie the basil sprigs together. Add basil sprigs, tomatoes, chicken stock to the onions. Over high heat, bring to a boil. Reduce to medium low and simmer until reduced by one-quarter, about 20 minutes. Cool 10 minutes. Remove the basil and discard.

    Step 2

    In a blender, puree the soup in several batches until very smooth, 2 to 3 minutes per batch. Return to a clean soup pot and bring to a simmer over medium heat. Season with salt to taste. (The soup can be done up to one day in advance and stored in the refrigerator until ready to serve. If so, heat the soup over medium heat until hot, 5 minutes.)

    Step 3

    Ladle the soup into bowls and garnish with rosemary or basil strips.

TagsSoupSoup/StewCanned TomatoTomatoVegetableOnionRoot VegetableMainStarterDairy FreeGluten FreeNut FreeKeto5 Ingredients or FewerMake AheadSimmerBlenderSponsor
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