Quick Tomato and Basil Soup


  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 medium onion, very finely chopped
  • 2 cans crushed tomatoes (28 ounce cans)
  • 1 box vegetable stock
  • Salt and pepper to taste
  • 20 leaves fresh basil, torn or coarsely chopped


Heat a deep pot or skillet over medium-low heat. Add olive oil, garlic and onion.  Saute onions until soft and sweet, 8-10 minutes.  Add crushed tomatoes and stock.  Season with salt and pepper to taste.  Bring to a boil, reduce heat and simmer, 5 minutes longer.  Remove from heat and stir in basil.  Serve soup with crusty bread.

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