Rating: 5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 10

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

Recipe by Southern Living October 2010

Gallery

Beth Dreiling Hontazs; Styling: Buffy Hargett

Recipe Summary

total:
1 hr 10 mins
Yield:
Makes 15 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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

Advertisement
Advertisement