Appetizers Recipes
Tomato-Basil Soup
Fresh herbs add even more bright flavor to our from-scratch tomato soup enlivened with a touch of half-and-half.
Yields
6 - 6 serving
Total Time
Cook Time
Ingredients
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz.) can diced tomatoes
- 2 c. chicken broth
- 1/2 c. chopped, peeled potato
- 2 tbsp. chopped fresh basil + sprigs
- 1/2 c. half-and-half + additional
- Salt and pepper
Instructions
Heat olive oil in large pot over medium heat. Add onion and garlic; cook stirring, until tender, 3 min. Add diced tomatoes, chicken broth, and potatoes. Simmer until potatoes are tender, 15–20 min. Cool slightly; add chopped basil.
In blender, in batches, purée mixture until smooth; return to pot. Add 1/2 cup half-and-half; heat through, 2 min. Season with salt and pepper. If desired, garnish with basil and dots of additional half-and-half.
This recipe originally appeared in our print magazine.
This Mouth-Watering Butternut Squash & Egg Recipe Is Perfect for Cozy Winter Mornings
Don’t Throw Out Bruised Apples! Make Mouthwatering Apple Butter Instead (No Peeling Needed)
Flank Steak with Peppers, Onions, and Tomatoes
Off the Record Martini
Tangy-Sweet Apple Slaw
Roasted Butternut Squash with Cinnamon Butter and Shallots
Chicken-Stuffed Sweet Potatoes
Cheesy Sweet Potato “Pizza”
Grilled Chicken Thighs with Sweet Potato Mash and Green Beans
Keto Herbed Biscuits
