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Creamy Tomato-Basil Soup

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A creamy and comforting tomato soup
Course Soup
Cuisine American
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 to 6 large servings
Calories 275
Author Michelle


  • ¼ cup extra virgin olive oil divided
  • 1 medium onion diced (about 1 cup)
  • 3 garlic cloves minced (about 1 tablespoon)
  • Pinch red pepper flakes
  • 1 bay leaf
  • 56 ounces canned whole tomatoes packed in juice
  • 1 tablespoon brown sugar
  • 3 large slices good-quality sandwich bread crusts removed, torn into 1-inch pieces
  • 2 cups chicken broth
  • ¼ cup chopped fresh basil


  • Heat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat. Add the onion, garlic, red pepper flakes and bay leaf. Cook, stirring frequently, until the onion is translucent, about 3-5 minutes. Mix in the tomatoes and their juice. Using a potato masher, mash the tomatoes to break them down into smaller pieces (no bigger than 2 inches). Stir in the sugar and bread then bring the soup to a boil. Reduce the heat to medium and cook, stirring occasionally, until the bread is completely saturated and starts to break down, about 5 minutes. Remove the bay leaf.
  • Turn off the heat under the pot, add the remaining 2 tablespoons of oil and puree the soup with an immersion blender (or, if you don't have one, in a traditional blender - you'll probably want to do it in 2 or 3 batches. Split the remaining 2 tablespoons of oil over the batches as you puree.) You can strain the soup through a fine-mesh strainer if you want a perfectly smooth consistency. Stir the chicken broth into the soup and return the soup to a boil. Season to taste with salt and pepper and remove from heat. Stir in the basil and serve.


Calories: 275kcal | Carbohydrates: 33g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 784mg | Potassium: 927mg | Fiber: 5g | Sugar: 14g | Vitamin A: 545IU | Vitamin C: 48.2mg | Calcium: 172mg | Iron: 5mg