Photo: Beth Dreiling Hontazs; Styling: Buffy Hargett
Total Time
1 Hour 10 Mins
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.

Ratings & Reviews

Midgie's Review

April 23, 2014
Very good and I made it with the exact ingredients written and served with ham sandwiches. I did make a change in the prep as I use a hand held blender so blended everything all at one time in the large pot. Will try some if the suggested toppings next time but the okra was delicious. .

splourde70's Review

March 13, 2013

emmacampbell's Review

June 18, 2012

SaraKathleen's Review

April 11, 2012

Sharron1's Review

August 05, 2011

G123456's Review

January 24, 2011
Simply delicious! I added a little bit of crushed red pepper for more heat. I also made some homemade garlic cheese croutons out of crusty french bread. Yummy!!!

DebB25's Review

January 16, 2011
I made this soup and had enough to share with two friends recovering from accidents. All raved about the soup. I added a 1/2 cup of heavy cream to the recipe to make a creamier soup. I packaged the soup along with boule bread, Jarlsberg cheese, and red grapes for an easy dinner.

carolinalou's Review

January 01, 2011
Really good tomato soup. Try it with crumbled Blue Cheese on top.

lesliedee80's Review

November 14, 2010
Best basil tomato soup I've tried!!

thiller's Review

October 24, 2010
Delicious and easy! If you can't find 3 35-oz. cans of tomatoes, buy 4 28-oz. cans and use 3.75 of the cans, which is the equivalent. Or just do what I did and dump in all 4 28-oz. cans.