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 🙂

Thai-Chili Tomato Basil Soup

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