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Creamy Tomato Basil Soup

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Rating: 4/5
2 reviews

ready in: under 30 minutes
serves/makes:   6

recipe id: 14499
cook method: stovetop

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1/3 cup oil
1 medium onion, chopped
1/2 teaspoon minced garlic
1/4 cup all-purpose flour
1 1/2 pound ripe tomatoes, peeled, seeded, and chopped
2 cans (15 ounce size) chicken broth
1/2 cup half and half
1/4 cup chopped fresh basil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon dill weed
1/4 teaspoon black pepper


In a large saucepan, heat the oil. Over medium-low heat, saute' the onion and garlic until tender. Do not brown.

Stir in the flour and cook 1 minute.

Add the remaining ingredients. Stir until well blended. Bring to a boil, reduce the heat, and simmer, uncovered, 20 minutes.

Pour in batches into a blender or food processor and puree until smooth. Ladle into bowls and serve.

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Guest at

REVIEW: 5 star recipe rating
This soup is so easy and delicious! I make this soup every year with fresh tomatoes from my garden. I add more basil than the recipe calls for and it turns out wonderful every time. I've used both Half & Half and milk in the recipe and both turn out good. Personally I wouldn't substitute with dried basil because I believe the fresh basil is a key ingredient to making this soup so delicious.

Guest at

REVIEW: 4 star recipe rating
Recipe is simple, quick and TASTY!! I substituted canned, diced petite cut tomatoes and used dried basil along with minced garlic from the fridge and I must say it was still OUTSTANDING!!! Only reccomendations would be: 1: Use a light whipping cream instead of the half & half if you're looking for a creamier texture. 2: Add some tomato puree for a 'red' color, it doesn't take away from the flavor at all.

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