The Humpherys Family

Creamy Tomato-Potato Basil Soup

Recipe Added:  11/11/2014
1 tsp olive oil
1/2 cup chopped onion
6 cups chicken broth
2 cups water
1 28-oz can diced tomatoes
2 tsp dried basil
1 tsp salt
1/4 tsp pepper
2 sweet potatoes, peeled, chopped
3-4 russet potatoes, peeled, chopped
1 cup heavy cream (or 1/2 & 1/2)
In a large saucepan, heat olive oil and add the onion. Cook, stirring often, until the onion has softened, 4-5 minutes. Add broth, water, tomatoes, basil, salt, pepper, and sweet potatoes. Bring soup to a simmer and cook 10 minutes. Add russet potatoes and cook 15 minutes more or until all the potatoes are tender. Mash potatoes into the soup or blend for a smoother consistency (in batches, transfer soup to a blender, filling it only halfway full with the hot soup). Stir in the cream and season with additional salt and pepper to taste before ladling into bowls. Garnish with fresh basil and/or drizzle in a bit more cream, if desired. Serve with warm rolls or grilled cheese sandwiches.
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