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Basil Tomato Soup

Prep Time: 45 min
Cook Time: 1 hr 10 min
Yield:15 cups

INGREDIENTS:
2 medium onions, chopped
4 tbsp olive oil, divided
3 x 35 oz can Italian-style whole peeled tomatoes with basil
32 oz can chicken broth
1 cup loosely packed fresh basil leaves
3 garlic cloves
1 tsp lemon zest
1 tbsp lemon juice
1 tsp salt
1 tsp sugar
1/2 tsp pepper
16 oz pkg frozen breaded cut okra
DIRECTIONS:
  1. 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.

  2. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Process mixture with a handheld blender until smooth.

  3. 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.

  4. Meanwhile, cook okra according to package directions. Top soup with okra.

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