Fresh Tomato Basil Soup

January 30, 2014 Eric Eisenberg


  • 4 tablespoons olive oil
  • 1 medium onion, diced
  • 1 tablespoon garlic, chopped
  • 1 1/2 pounds Roma tomatoes, seeded and diced
  • 32 ounces vegetable broth
  • 12 ounces crushed tomatoes (preferably Italian)
  • 3 to 5 fresh basil leaves
  • 1/2 teaspoon crushed red chilies
  • 1 teaspoon sugar
  • 1/2 teaspoon each ground black pepper and sea salt
  • Shaved Romano or Parmesan cheese for garnish
Can be served as a warm dip with crostini or grilled vegetables!

  1. Saute onion in olive oil over medium heat until onion softens, stirring occasionally.
  2. Add garlic and continue cooking for an additional 2-3 minutes.
  3. Add Roma tomatoes, and reduce heat, continuing to cook 4 to 5 minutes until tomatoes soften, stirring occasionally.
  4. To the diced tomato mixture, add chicken stock, crushed tomatoes, basil, crushed red chilies and sugar. Simmer for an additional 20 to 30 minutes.
  5. Allow soup to cool to room temperature, then use a blender to combine all ingredients until smooth, adding salt and pepper to taste. Reheat to boiling before serving, topping with cheese.  Serves 4-6

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