THAI-CHILI TOMATO BASIL SOUP

Junior is the tomato soup lover in the family, but the rest of us enjoy it as well. This easy version has the added oomph of Thai-Chili sauce and basil–a fabulous combination that, though I served it hot, would probably be delicious as a cold summer soup. Come soon 🙂

2 tbsp olive oil

1 large onion, chopped

2-14.5 oz cans diced tomatoes (I used fire-roasted)

2-1/2 cups chicken broth

2 tbsp Thai-Style Chili Sauce (I used Kikkoman brand)

1 tbsp basil paste (I used Gourmet Garden brand found in produce section)

1 cup croutons (I used Texas Toast brand)

1/4 cup shaved parmesan cheese

1) Heat oil in large soup pot over medium-high heat; add onion and cook 8 minutes, stirring often, until onions are soft and lightly browned

2) Reduce heat to medium and add canned tomatoes with juices, chicken broth, chili sauce, and basil paste; cook 10 minutes

3) Using an immersion blender (if you don’t have one, use a table top blender–careful, it’s hot!), blend into a coarse puree; remove soup from heat, ladle into soup bowls, and scatter with croutons and parmesan cheese; serve

Servings: 3-4