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Tomato-Basil Soup

Fresh herbs add even more bright flavor to our from-scratch tomato soup enlivened with a touch of half-and-half.


6 - 6 serving

Total Time

Cook Time


  • 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


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.

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