| Yield | |
|---|---|
| Source | https://www.inspiredtaste.net/27956/easy-tomato-soup-recipe/ |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | https://www.inspiredtaste.net/27956/easy-tomato-soup-recipe/ |
| Prep time | 1 hour |
| 4 | Tablespoon | Unsalted Butter |
| 1⁄2 | Onion (cut into wedges) | |
| 28 | Ounce | Whole Tomatoes (canned) |
| 1 1⁄2 | Cup | Chicken Broth |
| 4 | Clove | Garlic (smashed) |
| 1⁄2 | Teaspoon | Dried Basil |
| 1⁄4 | Cup | Parsley (chopped) |
| 3⁄4 | Teaspoon | Salt |
| 1⁄4 | Teaspoon | Ground Black Pepper |
1.Melt the butter over medium heat in a Dutch oven. Add onion and garlic then stir for 2 minutes to soften.
2.Add broth, tomatoes with their juices, dried basil, pepper, and salt. Bring the pot to a boil then turn the head down to low. Simmer, uncovered, for about 40 minutes. Stir occasionally.
3.Blend the soup with an immersion blender. Bring the soup back to a simmer then sprinkle with parsley and stir again. Turn the heat off and serve immediately.