Tomato Basil Soup
I LOVE soup! Just about any kind of soup in any kind of weather, hits the spot for me. It is easy to make, versatile and filling. This Tomato basil soup is no different and it is one of my absolute favorites. You probably have ingredients on hand at any given time to throw together a pot of yummy soup. Tomato soup in any form is something me and my family love to eat. Along side a gooey grilled cheese sandwich or grilled cheese croutons, it is to die for! Some days you just don’t feel like making a big fussy dinner and a good hearty soup will fill in nicely. You can serve it with a sandwich, like a grilled cheese, or with a simple fresh slice of French bread or simply some saltines. Whichever way you like it, this soup fits the bill!
This is a simple but delicious soup that’s ready in about half an hour and so much more tasty than any canned soup out there. You can make it plain tomato soup or add basil (which is my standard version). A chunk of parmesan rind will also boost the flavor if you happen to have a fresh parmesan block, just break or cut a piece of the rind off and throw it in the pot, but remember to take it out before serving. Note* I always buy fresh parmesan wedges at my local warehouse store (you know the one I mean, ok Costco), and I keep a bag of the rind in my freezer at all times. Never throw it out! It’s a great flavor booster for tomato soup and any pasta sauce that you would normally put some grated parmesan in. Just toss a piece of the rind in while your sauce simmers, and remove it before serving. When using dried herbs, let them bloom for a minute to infuse the flavor of the herbs better.
I usually always make grilled cheese sandwiches or grilled cheese croutons to go with this soup, especially for the kids. They especially love the croutons (just make a grilled cheese as usual, then I remove the crusts and cut the sandwich into about 16 cubes). Then serve an extra sandwich or half a sandwich along side, because the croutons are gone in a flash! For the adults, I like to serve the soup with garlic crostini (sometimes I even add cheese to the crostini, but it’s not necessary).
The recipe below make 4 generous bowl, and can be easily doubled or tripled. When it’s just me I make this amount then I have a jar (at least) left over for another day in the week.
If you want a more filling soup, you can add pre made gnocchi
Tomato Basil Soup
Equipment
- saucepan
- 1 Blender or Mixer For the creamiest version
Ingredients
- 3 Tbsp EVOO
- ½ cup Carrots shredded or diced small (4 oz) 1-2 medium
- ½ cup onion, diced small or shredded ¾ (4 ox) about half a medium onion
- ¾ tsp Kosher salt
- 1 t ½dried basil if you have it
- ½ tsp black Pepper
- 28 0z can of good quality Italian whole tomatoes
- ½ L chicken stock Use vegetable stock if making vegetarian version
- 1 cup heavy cream
- ¼ cup grated parmesan (optional) plus more for garnish (optional)
- 3 leaves Fresh basil (optional)
Instructions
- In a medium pot over med-hi heat, add Olive oil, carrots and onions and sauté until translucent and lightly caramelized 3-4 minutes.
- Add in the 1 t ½dried basil, ¾ tsp Kosher salt, ½ tsp black Pepper and let it cook one minute to bloom the basil.
- Add canned tomatoes (crush or mash them as you put them in-I crush them with my hands), and chicken stock and stir.
- Cook on medium for 25 minutes, stirring occasionally
- Then Add 1 cup heavy cream and let simmer an additional 5 minutes
- Add to a blender (I use a Vitamix) and add some fresh basil (if using), blend until creamy and smooth. You may have to do this in batches and be careful when blending hot liquids. Always place a towel over the top just in case and do not fill the container more that halfway. Work in batches.
- Puree in batches until its all done. Let simmer for 5 more minutes to let flavors combine. Serve and enjoy
Notes
