Name: Rustic Tomato Herb Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 16
Ingredients: 4 tablespoons extra-virgin olive oil; 5 tablespoons unsalted butter, divided; 3 medium yellow onions, chopped; 3 large garlic cloves, minced; ¼ cup all purpose flour; 6 cups (46-ounce can) chicken broth; 2 cans Red Gold Canned Whole Peeled Tomatoes 28 oz; 1 can Red Gold Canned Tomato Sauce 29 oz; 1 can Red Gold Canned Tomato Paste 6 oz; 2 tablespoons sugar; 1 tablespoon dried thyme; 1 tablespoon freshly ground black pepper; ½ lemon - juice only; 1 can Red Gold Canned Petite Diced Tomatoes 14.5 oz (regular or garlic/olive oil); FOR GARNISH; fresh basil chopped; croutons; Parmigiano-Reggiano

This rich and comforting homemade tomato basil soup combines a velvety, ultra-smooth texture with chunks of real tomatoes.

The base is built by simmering flavorful yellow onions, minced garlic, and a robust blend of Red Gold Whole Peeled Tomatoes, Tomato Sauce, and Paste. After blending the soup into a silky purée, a final stir-in of butter, fresh lemon juice, chopped basil, and Red Gold Petite Diced Tomatoes creates an incredible depth of flavor in every single bite. It is the ultimate cold-weather comfort food that serves a crowd.

Ingredients

4 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter, divided
3 medium yellow onions, chopped
3 large garlic cloves, minced
¼ cup all purpose flour
6 cups (46-ounce can) chicken broth
2 cans Red Gold Canned Whole Peeled Tomatoes 28 oz
1 can Red Gold Canned Tomato Sauce 29 oz
1 can Red Gold Canned Tomato Paste 6 oz
2 tablespoons sugar
1 tablespoon dried thyme
1 tablespoon freshly ground black pepper
½ lemon – juice only
1 can Red Gold Canned Petite Diced Tomatoes 14.5 oz (regular or garlic/olive oil)
FOR GARNISH
fresh basil chopped
croutons
Parmigiano-Reggiano

Instructions

Step One

In a large nonreactive pot, heat the olive oil and 2 tablespoons of the butter over medium-low heat. When the butter is melted, add the onions and cook over medium heat, stirring occasionally, until soft and translucent. Do not brown; reduce heat if necessary. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.

Step Two

Add the chicken broth, whole peeled tomatoes, tomato sauce, tomato paste, sugar, thyme, and pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 40 minutes.

Step Three

Using a hand-held immersion blender, purée the soup until very smooth. (Alternatively, let the soup cool slightly and purée in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste and adjust seasoning with salt and pepper.

Step Four

Stir in the remaining 3 tablespoons of butter, lemon juice, chopped basil and petite diced tomatoes. Ladle the soup into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired.