Basil Tomato Soup |
Prep Time: 45 min
Cook Time: 1 hr 10 min
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Yield:15 cups
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INGREDIENTS: |
| 2 |
medium onions, chopped |
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| 4 tbsp |
olive oil, divided |
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| 3 x 35 oz can |
Italian-style whole peeled tomatoes with basil |
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| 32 oz can |
chicken broth |
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| 1 cup |
loosely packed fresh basil leaves |
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| 3 |
garlic cloves |
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| 1 tsp |
lemon zest |
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| 1 tbsp |
lemon juice |
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| 1 tsp |
salt |
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| 1 tsp |
sugar |
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| 1/2 tsp |
pepper |
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| 16 oz pkg |
frozen breaded cut okra |
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| DIRECTIONS: |
- Saute onions in 2 tbsp hot oil in a large Dutch oven over medium-high heat 9-10 minutes or until tender. Add tomatoes and chicken broth.
- Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Process mixture with a handheld blender until smooth.
- Process basil, next 4 ingredients, 1/4 cup water, and remaining 2 tbsp oil in a food processor until smooth, stopping to scrape down sides. Stir basil mixture, sugar, and pepper into soup. Cook 10 minutes or until thoroughly heated.
- Meanwhile, cook okra according to package directions. Top soup with okra.
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