Fresh tomato soup with basil
This fresh tomato soup with basil embodies the simplicity of summer and celebrates the sweet freshness of vine-ripened tomatoes.
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
Easy
Ingredients
-
1
tbsp
extra virgin olive oil
-
1
medium yellow onion, chopped
-
8
sprigs
basil
-
2
bottles
Mutti® Tomato Puree
(24.5 oz., Passata)
-
3
cups
chicken stock
-
kosher salt
-
1/2
cup
loosely packed fresh basil leaves, very thinly sliced
(chiffonade)
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Fresh tomato soup with basil: Method
- Heat the olive oil in a large soup pot over medium high heat. Add the onions and cook, stirring occasionally until soft, 8 minutes. With kitchen string, tie the basil sprigs together. Add basil sprigs, tomato puree, and chicken stock to the onions. Over high heat, bring to a boil. Reduce heat to medium low and simmer until it slightly thickens, about 10 minutes.
- Cool for 10 minutes. Remove the basil and discard. Season with salt to taste. (The soup can be done up to one day in advance and stored in the refrigerator until ready to serve. If so, heat the soup over medium heat until hot, for 5 minutes.)
- Ladle the soup into bowls and garnish with basil strips to complete this tasty Italian tomato basil soup.
