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Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes about 4 1/2 cups
tomato soup with basil
Ingredients
Ingredient Checklist
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped (2 cups)
3 cloves garlic, smashed and peeled
Kosher salt and freshly ground pepper
2 tablespoons unbleached all-purpose flour
1 can (28 ounces) whole peeled tomatoes in juice
2 cups low-sodium chicken or vegetable broth
2 basil sprigs, plus more leaves, sliced if large, for serving
Cook's Notes
Soup can be cooled to room temperature and stored in an airtight container in the refrigerator for up to 5 days.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes about 4 1/2 cups
tomato soup with basil
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes about 4 1/2 cups
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes about 4 1/2 cups
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Yield: Makes about 4 1/2 cups
Makes about 4 1/2 cups
tomato soup with basil
tomato soup with basil
Ingredients
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium onion, chopped (2 cups)
- 3 cloves garlic, smashed and peeled
- Kosher salt and freshly ground pepper
- 2 tablespoons unbleached all-purpose flour
- 1 can (28 ounces) whole peeled tomatoes in juice
- 2 cups low-sodium chicken or vegetable broth
- 2 basil sprigs, plus more leaves, sliced if large, for serving
Directions
Heat oil and butter in a large saucepan over medium-high. When butter melts, add onion, garlic, and 2 teaspoons salt. Cook, stirring often, until soft and golden, 6 to 8 minutes. Stir in flour; cook 1 minute. Add tomatoes and juice, broth, and basil sprigs. Bring to a boil, then cover, reduce heat to low, and simmer until tomatoes are very soft and breaking down, about 20 minutes. Discard basil sprigs and let cool slightly.
Working in batches, puree soup in a blender until smooth; return to saucepan. Season to taste with salt and pepper. To serve, rewarm over medium-low heat, divide among bowls, and top with basil leaves, a drizzle of oil, and more black pepper.
Cook's Notes
Soup can be cooled to room temperature and stored in an airtight container in the refrigerator for up to 5 days.
Cook’s Notes
Soup can be cooled to room temperature and stored in an airtight container in the refrigerator for up to 5 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Test Kitchen’s Favorite Tomato Soup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Test Kitchen’s Favorite Tomato Soup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
