Ingredients35 m servings 239 cals
- Heat oil in a Dutch oven or heavy stockpot over medium-low heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add tomatoes to onion mixture, crushing with a potato masher. Stir bread, basil, and brown sugar into tomato mixture and simmer until bread is completely saturated and starts to break down, about 10 minutes.
- Pour tomato mixture into a blender no more than half full; add butter. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven over medium heat; add broth and simmer until heated through, about 5 minutes. Season soup with salt and pepper.
- Cook's Notes:
- I recommend using home-canned tomatoes.
- Substitute 1 tablespoon dried basil for the fresh basil, if desired.
Per Serving: 239 calories; 14 g fat; 26.3 g carbohydrates; 4.4 g protein; 18 mg cholesterol; 994 mg sodium. Full nutrition
ReviewsRead all reviews 20
I cut back on the brown sugar a bit (personal preference) and since I wanted a thicker soup, probably used about 20% less chicken broth than recipe specified. The bread cubes do a nice job on th...
Great tasting soup. I substituted canned crushed tomatoes for the whole tomatoes - saved a little work mashing them. Came out perfect. Served it with grilled cheese. It was delicious.
I made this impromptu so had to substitute a few things. It was my first time making it, but I don't think it suffered in the least from the substitutions. I had fresh Beefsteak tomatoes from ...
Absolutely delicious! I made this tonight using sourdough bread from Boudin's Bakery. And an immersion blender makes blending soups so much easier - no transferring between pot and blender that ...
I would love to have done this as geome wrote it, but I made a few tweaks for what was on hand - and olive oil blender-emulsion style for the butter, dried basil instead of fresh, and sugar subs...
We enjoyed this easy, delicious and creamy tomato soup. I used homemade chicken broth, home-canned tomatoes and dried basil. Adding in the slices of cubed bread, resulted in a thick soup. Inste...
Replaced brown sugar with white and instead of bread I added steamed cauliflower to thicken and give it a creamy look.
I make this vegan so use vegetable broth instead of chicken broth and Earth Balance instead of butter. I double the recipe because my family loves it and the published recipe just isn't enough!