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Creamy Tomato Basil Soup

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  • 2 Tbsp. Bella Famiglia Olive Oil
  • 1 Tbsp. butter
  • 1 medium onion, diced 
  • 1 large clove garlic, smashed and peeled
  • 2 Tbsp. all purpose flour
  • 3 cups chicken broth
  • 1–28 oz. can whole peeled plum tomatoes
  • 1 tsp. Jane’s Krazy Mixed-Up Basil Seasoning
  • 1/2 cup half and half

In a large stock pot, heat the oil and butter over medium low heat. Once butter has melted, add the onion and garlic and cook, stirring occasionally, until soft (but not browned). While the onions and garlic cook, roughly chop the tomatoes in their juice. Sprinkle the flour over the onions and garlic and stir to coat. Slowly add the broth, then the tomatoes and the Jane’s Basil Seasoning. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.

Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with herbs.