Photo: Beth Dreiling Hontazs; Styling: Buffy Hargett
Total Time
1 Hour 10 Mins
Yield
Makes 15 cups

A tastier take on a creamy classic, this recipe takes tomato soup to the next level with fried okra and fresh basil.

How to Make It

Step 1

Sauté onions in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 9 to 10 minutes or until tender. Add tomatoes and chicken broth. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Process mixture with a handheld blender until smooth.

Step 2

Process basil, next 4 ingredients, 1/4 cup water, and remaining 2 Tbsp. oil in a food processor until smooth, stopping to scrape down sides. Stir basil mixture, sugar, and pepper into soup. Cook 10 minutes or until thoroughly heated.

Step 3

Meanwhile, cook okra according to package directions. Serve with soup.

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