You know what I discovered the first time I made this soup? Well, this recipe serves 6-8 so there was plenty for my husband and I for a couple of days, and we still had leftovers. I used the rest of it for a pasta sauce on the third day! I simply browned some ground beef and mixed it with the leftovers – it was sooo good!
I wish I could transfer flavors through the internet to explain how absolutely delicious this is, but I guess you’re just going to have to make it and have a taste yourself!
6 cups peeled, chopped tomatoes
4 cups Swanson chicken stock
2 cups basil leaves
1 tablespoon Bertolli olive oil
pinch of salt
1 teaspoon ground black pepper
pinch of cayenne pepper
hot sauce (optional)
Add chicken stock and chopped tomatoes in stockpot. Add fresh basil leaves and simmer over medium heat for about 10 minutes. Using a hand-held blender, blend the soup for a moment, leaving some chunks in the soup if you’d like.
Add in the olive oil, salt, pepper, and cayenne pepper. Simmer on low for 10 more minutes.
Remove from heat and serve with croutons or sour cream.
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Quick tip: Serve with a dollop of sour cream.