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Fire Roasted Tomato and Basil Soup
The perfect recipe for the ultimate comfort food meal!
Author
Chef Tiffany Blackmon
Ingredients
Tomato Basil Soup
1
tbsp
olive oil
1
cup
chopped onion
3
cloves
garlic
minced
1
can
fire roasted diced tomatoes
28oz
1
cup
chicken broth
½
tsp
salt
½
tsp
black pepper
¼
cup
fresh basil
chopped
½
cup
half & half
salt & black pepper
to taste
fresh basil
garnish
Instructions
Heat olive oil in a Dutch oven over medium-high heat. Add onion; saute 4-5 minutes until tender. Add garlic; cook for one minute.
Stir in tomatoes, chicken broth, salt, pepper, and basil. Bring to a boil; reduce heat, cover and simmer for 30 minutes.
Place mixture in a blender and process until smooth.
Return to the pan; stir in half and half. Season with salt and pepper.
Return heat to medium and cook until hot. Serve garnished with chopped basil.
Notes
TIFFY’S TIPS
Substitute vegetable broth for the chicken broth for a vegan or vegetarian option.
If you are sensitive to dairy use a plant based cream like coconut milk or almond milk.