Creamy Tomato-Potato Basil Soup

This meatless recipe, Creamy Tomato-Potato Basil Soup, leans on olive oil, chopped onion and low-sodium chicken broth. It makes 8 servings and takes about 50 minutes.

• Yield 8 servings
• Ready in 50 minutes
• Prep 20 minutes
• Cook 30 minutes

Ingredients

• 1 teaspoon olive oil
• 1/2 cup chopped onion
• 6 cups low-sodium chicken broth
• 2 cups water
• 1 (28-ounce) can diced tomatoes
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 pounds sweet potatoes (about 2 large, peeled and chopped)
• 2 pounds russet potatoes (3-4 medium, peeled and chopped)
• 1 cup cream

Instructions

1. In a 5-quart (or so) saucepan, heat the olive oil and add the onion. Cook, stirring often, until the onion has softened a bit, 4-5 minutes.
2. Add the broth, water, tomatoes, basil, salt, pepper and sweet potatoes. Bring the soup to a simmer and cook for 10 minutes.
3. Add the russet potatoes and cook 15 minutes more or until all the potatoes are tender.
4. Mash the potatoes into the soup or blend for a smoother consistency (with a handheld immersion blender or in batches, transfer the soup to a blender, filling it only halfway full with the hot soup).
5. Stir in the cream and season with additional salt and pepper to taste before ladling into bowls. Garnish with fresh basil and/or drizzle in a bit more cream, if desired.

Loosen a leftover bowl with a splash of water when you reheat it.