Roasted Tomato Basil Soup

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m
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  • 2 tablespoons extra-virgin olive oil
  • 1 frozen diced onion
  • 1 teaspoon minced garlic
  • 1/2 cup dry vermouth
  • 3 (15-ounce) cans roasted diced tomatoes
  • 1/2 cup low-sodium chicken broth
  • 10 large fresh basil leaves, chopped, plus more for garnish
  • 1/4 teaspoon salt
  • 1/2 cup cream


Step 1

In a medium pot over medium high heat, saute diced onions and garlic in olive oil for 1 minute. Add remaining ingredients except for cream. Bring to boil, reduce heat to low, and simmer for 5 minutes.

Step 2

Remove soup from heat. Working in batches, puree soup in blender. NOTE: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting.

Step 3

Adjust seasoning with salt and pepper. Return puree to saucepan, add cream and heat through. Serve hot, garnished with chopped fresh basil.

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