Cream of Tomato Basil Soup

Blending the ingredients before they become hot makes cooking tomato soup from scratch in 20 minutes, even easier.

Prep: 10 min | Cook: 10 min | Yield: 6 servings

Ingredients

• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 2 (14.5 ounce) cans Del Monte® Diced Tomatoes, drained
• 2 cups College Inn® Chicken Broth
• 1 (8 ounce) Del Monte® Tomato Sauce
• 2 tablespoons chopped fresh basil, + more for garnish
• 1/4 cup heavy cream
• 1/2 teaspoon granulated sugar (optional)
• Croutons (optional)

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add onion and stir until softened, about 2 minutes.
2. Blend tomatoes and cooked onion in a food processor or blender until very smooth. Return to saucepan.
3. Add broth, tomato sauce and basil. Simmer for 5 minutes.
4. Stir in cream.
5. Add sugar to taste, if desired. Heat over low heat for about 1 minute, or until hot. DO NOT BOIL.
6. Serve with basil and garlic croutons, if desired.

Attribution

Recipe and photo used with permission from: Del Monte