What did you do with your chicken broth? This soup I made this week. I decided to double the recipe because I love this for lunch. I used it as a vegetable side dish for a family dinner. I served it in small bowls and the rest of the soup I froze in quart containers.
Tomato Basil Soup
1 tablespoon olive oil
1 medium sweet onion, chopped
1 (14 1/2 ounce) cans peeled tomatoes (diced or cut)
5 cups vegetable stock or 5 cups chicken stock/broth
salt & freshly ground black pepper ( use kosher salt--much better!)
1/2 cup loosely packed fresh basil, thinly sliced
2+ cloves garlic ( crushed)
Directions
Heat the olive oil in a large soup pot over medium high heat.
Add the onion and garlic and cook, stirring often, until softened, about 10 minutes -- be careful not to burn garlic.
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 most of the basil.
Place the pot of soup directly in sink, and using an immersion blender, blend until smooth.
Serve immediately with some fresh sliced basil on top.
This recipe can be made ahead for later enjoyment.
This is great for freezing as well.
