Recipe: Creamy Tomato Basil Soup

A bowl of tomato basil soup
Julie Harrington

Serves 8

2 tablespoons olive oil
1 large Vidalia onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups chicken broth
1 28-ounce can whole peeled tomatoes, with juices
1 teaspoon sugar
1/4 cup chopped fresh basil
1 cup whole milk
Black pepper
Shredded Parmesan cheese (optional)

1. In a large pot, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, 5 to 7 minutes. Then add the garlic and cook until fragrant, 1 to 2 minutes.

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2. Add the flour and stir to coat the onion and garlic.

3. Add the broth and tomatoes with their juices. Bring to a simmer, while stirring to make sure all the ingredients are incorporated and the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 30 minutes.

4. Turn off the heat. Stir in the sugar, basil, and milk to combine.

5. Using an immersion blender, blend the soup until creamy. Alternatively, in small batches using a high-speed blender, blend the soup until smooth.

6. Season with salt and pepper to taste. Top with Parmesan cheese, if using.

From Julie Harrington’s “The Healing Soup Cookbook”

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