Tomato Basil Soup | Avocados from Mexico

Tomato Basil Soup

Tomato Basil Soup
8 votes, 2.62 avg. rating (54% score)


1 Avocado from Mexico
7 large, ripe plum tomatoes, diced
1 quart vegetable/chicken stock
1 cup heavy cream
1 large onion, diced
1 tsp dry oregano
1 tbsp chopped garlic
5 fresh basil leaves
Salt/pepper to taste


Heat a 3 quart soup pot to medium-high heat 3 minutes. When hot, add oil, sauté tomatoes and garlic for 3-5 minutes. Add pinch of salt and pepper, oregano, and basil. Cook another 5 minutes. Add stock and cook for 12-15 minutes until all ingredients are soft and well blended. Optional: Remove soup from stove top and stir in heavy cream. Blend using a hand or countertop blender. Be very careful to allow soup to cool for 10 minutes before blending.

Avocado Garnish:
Cut Avocado length-wise and twist the two sides in the palm of your handsto separate the two sides. Remove the pit, scoop out avocado with a spoon, and cut into small pieces. Add as a garnish on top of the soup. For additional presentation and flavor, add a dollop of sour cream.

Tomato Basil Soup
8 votes, 2.62 avg. rating (54% score)

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