Tomato Basil Soup
Serves 4-8 (depending on whether it’s an appetizer or entrée)
Recipe type: Soups and Salads
Serves: 4-8
  • 1 teaspoon extra virgin olive oil
  • 1 small yellow onion, peeled and chopped
  • 1 medium shallot, peeled and chopped
  • 3 medium to large tomatoes seeded and chopped (You could use a 28 ounce canned of whole tomatoes with no sodium added if you can’t find good, fresh tomoatoes.)
  • 1 ½ cups vegetable stock (preferably low sodium)
  • 1 cup fat free half and half
  • ½ teaspoon of white pepper
  • 1 teaspoon fresh thyme leaves
  • ½ cup fresh, whole basil leaves, packed
  • 6 large basil leaves rolled lengthwise and thinly sliced (chiffonade) for garnish
  1. Heat the oil in a large soup pot or stock pot over medium low heat.
  2. Add the chopped onion and shallot, cover the pot and sweat the mixture. Stir occasionally until softened, but not browned.
  3. Add the chopped tomatoes, vegetable stock, fat free half and half, pepper and thyme.
  4. Simmer for about 10 minutes on medium low heat for about 10 minutes.
  5. Add the whole basil leaves and let them get damp from the soup mixture.
  6. Remove soup mixture from heat and pour into a blender. (You may have to do this in batches depending on the size of your blender pitcher.)
  7. Blend until smooth.
  8. Once blended and smooth, pour the soup back into the pot and reheat, but don’t let it boil.
  9. Taste and adjust the seasonings as desired.
  10. Serve the soup in bowls with a sprinkling of the chiffonade basil.