4 servings (serving size: 1 1/2 cups)

Make a quick version of the classic soup for a refreshingly light supper. Toasted French bread topped with a light Boursin cheese adds great flavor to the meal and is a tasty stand-in for the standard grilled cheese sandwich.

How to Make It

Step 1

Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil.

Step 2

Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Garnish with basil leaves, if desired.

Ratings & Reviews

Seattle's Review

January 05, 2015
So easy and so good. I used homemade chicken stock from the freezer and added a couple cubes of cream cheese that needed to be used. Blended the whole thing with an immersion blender. Delicious and easy with pantry ingredients too!

Cuisinia's Review

October 07, 2014
I made this today for lunch with a friend. Served it with a Baby Arugula Salad with Lemon, White Balsamic Vinegar, Parmesan, and Pine Nuts. For the soup, I used 2 cans of Muir Glen fire roasted diced tomatoes and 1 can of their Italian diced tomatoes. I topped the soup with chiffonade basil, shaved aged parmesan, toasted pine nuts and a drizzle of really good olive oil. Before I tried it, my friend's response was "oh my god, wow! This is REALLY good. What is in it?!" It's packed with flavor. One thing I did which I think made a big difference - after only 20 minutes, it was still VERY thin, even after blending with an immersion blender. I cranked up the heat and cooked it for another 20 minutes, or so to thicken it. The texture was wonderful and hearty. Just make sure you stir it from time to time so it doesn't stick to the bottom of the pan. Two cups of basil is WAY too much (and I love basil). If using the basil as a garnish as stated, you may need 1T per bowl, max.

Barefootd's Review

August 28, 2014
Just had this for lunch and really liked it. Used another reviewers suggestion and used fire roasted tomatoes. I halved the recipe for the 2 of us. I did add 2 Tablespoons of shredded onion with the garlic and a pinch of cumin, just personal preference. This soup does need salt...brings out the flavors. I needed to thicken it after using the immersion blender and used instant mashed potato flakes. We don't like our soups too watery. Came out perfect! Served with toasted sourdough baguette rounds.

MsEllis's Review

August 20, 2014

CynOMara's Review

January 05, 2014
I'm surprized by what some have said about this Super Easy and Delish recipe. My husband and daughter complain I never make it enough. Full of flavor and so quick and light.

joana0alkhatib's Review

July 20, 2012

Sekgrewal's Review

April 01, 2012
Easy, fast and yummy. Used 28oz San marzano tomatoes and 1.5 cup low sodium veg broth. Added red chili flakes. A bit salty as tomatoes had salt, though I didn't add extra. Would add less broth to make a bit thicker next time.

LeoraB's Review

March 15, 2012

ThomasDJ's Review

November 22, 2011
I loved it. It was fast and easy and best of all delicious!

crysmys's Review

October 13, 2011
More of a bisque than a soup.. but very good. Will reduce the basil next time -- there WILL be a next time. Served with CL's Turkey and Cheese Panini. A delicious dinner.