Tomato Basil Soup
J. White Harris
I found a note in a recipe file that said, “Try Tomato Basil Soup with a couple cans of Tomato Soup, Basil, and Buttermilk.” I like buttermilk and I like tomato soup. Starting from that I put together this recipe. It turned out very good. It was a hit at my house.
- 1 medium
- onion, chopped
- 5 clove
- garlic, minced
- 2 Tbsp
- extra virgin olive oil
- 2 can(s)
- tomato soup (10 3/4 oz.) , undiluted
- 1 large
- can tomatoes (about 28 oz.)
- 2-1/2 c
- 3 Tbsp
- chopped fresh basil
- fresh ground pepper, to taste
- shredded fresh basil for garnish
1Heat olive oil in a 3 quart saucepan over medium heat. Add onion and cook until onion is translucent, about 4 minutes. Add garlic and cook an additional minute.
2Add tomato soup, canned tomatoes, buttermilk, chopped basil, and pepper to taste. Cook, stirring often, until heated through, about 8 minutes.
3While heating use an immersion blender to puree soup.
4Serve garnished with fresh shredded basil. This goes good with crusty garlic bread.