Recipe of the Week 12/19/09

by Alison on December 27, 2009

Tomato Basil Soup


  • 1 tablespoon olive oil
  • 1 medium sweet onion, chopped
  • 1 14.5 oz can ground peeled tomatoes
  • 5 cups vegetable or chicken stock
  • Salt and freshly ground black pepper
  • 1/2 cup loosely packed fresh basil, thinly sliced


Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook, stirring often, until softened, about 10 minutes. Add the tomatoes and the stock. Bring to a boil and then reduce to a simmer. Cook until soup is slightly thickened, about 20 minutes. Season with salt and pepper. Stir in the basil.

Place the pot of soup directly in sink, and using a stick blender, blend until smooth. Serve immediately.

Serving Size 1 cup (1 WW point) (2 points for 2 cups)

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