Roasted Tomato Basil Soup

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 frozen diced onion
  • 1 teaspoon minced garlic
  • 1/2 cup dry vermouth
  • 3 (15-ounce) cans roasted diced tomatoes
  • 1/2 cup low-sodium chicken broth
  • 10 large fresh basil leaves, chopped, plus more for garnish
  • 1/4 teaspoon salt
  • 1/2 cup cream
Directions
  • In a medium pot over medium high heat, saute diced onions and garlic in olive oil for 1 minute. Add remaining ingredients except for cream. Bring to boil, reduce heat to low, and simmer for 5 minutes.

  • Remove soup from heat. Working in batches, puree soup in blender. NOTE: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting.

  • Adjust seasoning with salt and pepper. Return puree to saucepan, add cream and heat through. Serve hot, garnished with chopped fresh basil.


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