Basil Tomato Soup

Name: Basil Tomato Soup
Ingredients: 2 medium onions, chopped; 4 tablespoons olive oil, divided; 3 (35-oz.) cans Italian-style whole peeled tomatoes with basil; 1 (32-oz.) can chicken broth; 1 cup loosely packed fresh basil leaves; 3 garlic cloves; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 teaspoon salt; 1 teaspoon sugar; 1/2 teaspoon pepper; 1 (16-oz.) package frozen breaded cut okra

12 ingredients

3 steps

Ingredients

2 medium onions, chopped
4 tablespoons olive oil, divided
3 (35-oz.) cans Italian-style whole peeled tomatoes with basil
1 (32-oz.) can chicken broth
1 cup loosely packed fresh basil leaves
3 garlic cloves
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1 (16-oz.) package frozen breaded cut okra

Directions

1

Saute onions in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 9 to 10 minutes or until tender. Add tomatoes and chicken broth. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Process mixture with a handheld blender until smooth.
2

Process basil, next 4 ingredients, 1/4 cup water, and remaining 2 Tbsp. oil in a food processor until smooth, stopping to scrape down sides. Stir basil mixture, sugar, and pepper into soup. Cook 10 minutes or until thoroughly heated.
3

Meanwhile, cook okra according to package directions. Serve with soup.