Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 1 can ground peeled tomatoes
- 5 cups vegetable or chicken stock
- Salt and freshly ground black pepper
- 1/2 cup loosely packed fresh basil, thinly sliced
Directions
Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook, stirring often, until softened, about 10 minutes. Add the tomatoes and the stock. Bring to a boil and then reduce to a simmer. Cook until soup is slightly thickened, about 20 minutes. Season with salt and pepper. Stir in the basil.
Place the pot of soup directly in sink, and using a stick blender, blend until smooth. Serve immediately.
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By priya82
on April 27, 2011
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I added 1.5 cup vegetable broth and one can - 1.5 cups diced tomatoes and it turned out just right .
By ASMNDUF
on April 27, 2011
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This recipe is very vague, but I tried it with a 28 oz can of tomatoes. Other reviewers mentioned that it was watery, so I used half the suggested amount of stock. It was still extremely watery, so I added a large Yukon potato which made it taste a lot better. I also recommend adding more spices such as oregano garlic and crushed red pepper as this recipe is a bit bland.
By liz_5534682
Modesto, CA
on December 07, 2010
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I'm giving this five stars because I want you to try it. It is easy, elegant and potentially delicious....BUT...it needs 1/4 tsp. of red pepper flakes to take it to FABULOUS! You will be a star if you make this one little adjustment!
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