Blending the ingredients before they become hot soup makes cooking tomato soup from scratch in 20 minutes, even easier.
What You Need
1 Tbsp. olive oil
1/4 cup chopped onion
2 cans (14.5 oz. each) Del Monte® Diced Tomatoes, drained
2 cups College Inn® Chicken Broth
1 can (8 oz.) Del Monte® Tomato Sauce
2 Tbsp. chopped fresh basil
1/4 cup heavy cream
1/2 tsp. sugar, optional
Chopped fresh basil, optional
Garlic croutons, optional
HEAT olive oil in a large saucepan over medium heat. Add onion and stir until softened, about 2 minutes.
BLEND tomatoes and cooked onion in a food processor or blender until very smooth. Return to saucepan. Add broth, tomato sauce and basil. Simmer 5 minutes. Stir in cream. Add sugar to taste, if desired. Heat over low heat about 1 minute, or until hot. DO NOT BOIL. Serve with basil and garlic croutons, if desired.