Tomato Basil Soup

Posted on Aug 02, 2019 by Jack McCann
Tags: recipes vegetarian tomatoes


  • 1/2 stick butter
  • 1 onion, chopped
  • 900 g. (or 2 lbs, or about 8) fresh tomatoes, quartered OR 1 28-oz can whole tomatoes
  • 1 bunch fresh basil or 1 t dried basil
  • 5 T sherry
  • 1/2 t salt
  • cream


  • Melt the butter in a stockpot over medium-low heat and slowly cook the onions. Soften, don't brown, the onions.
  • Once onions are soft, add the rest of the ingredients and simmer for 10 minutes.
  • Remove from heat and blend with an immersion blender. If using a regular blender, blend carefully in batches.
  • Serve with a bit of cream and extra basil.

Comments (0)

 Add a Comment

Add a Comment

Allowed tags: <b><i><br>Add a new comment:

Featured Posts

Recent Posts