Food and Recipes Recipes Basil Tomato Soup Be the first to rate & review! A tastier take on a creamy classic, this recipe takes tomato soup to the next level with fried okra and fresh basil. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on October 1, 2018 Print Rate It Share Share Tweet Pin Email Total Time: 1 hrs 10 mins Yield: 15 cups Ingredients 2 medium onions, chopped 4 tablespoons olive oil, divided 3 (35-oz.) cans Italian-style whole peeled tomatoes with basil 1 (32-oz.) can chicken broth 1 cup loosely packed fresh basil leaves 3 garlic cloves 1 teaspoon lemon zest 1 tablespoon lemon juice 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon pepper 1 (16-oz.) package frozen breaded cut okra Directions 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. 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. Rate it Print