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Creamy Tomato-Potato Basil Soup Recipe

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This recipe for Creamy Tomato-Potato Basil Soup is from Keller Family Cookbook; 3rd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. olive oil
1/2 cup chopped onion
6 cups low-sodium chicken broth
2 cups water
28 oz. diced tomatoes
2 tsps. dried basil
1 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. sweet potatoes (about 2 large), peeled and chopped
2 lbs. russet potatoes (3-4 medium), peeled and chopped
1 cup cream
Directions:
Directions:
1. In a 5 quart (or so) saucepan, heat the olive oil and add the onion. Cook, stirring often until the onion has softened a
bit, 4-5 minutes.
2. Add the broth, water, tomatoes, basil, salt, pepper and sweet potatoes. Bring the soup to simmer and cook for 10
minutes.
3. Add the russet potatoes and cook 15 minutes more or until all the potatoes are tender.
4. Mash the potatoes into the soup or blend for a smoother consistency.
5. 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.
Number Of Servings:
Number Of Servings:
8

 

 

 

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