Tomato Basil Soup
Quick and Easy weeknight Soup, great with Grilled cheese or Parmesan Croutons
Equipment
- saucepan
Ingredients
- 1 large (28 oz) can of good quality Italian whole tomatoes
- ½ bottle passata (plain or with basil) strained tomatoes (I use Mutti Brand)
- 1 L chicken stock Use vegetable stock if making vegetarian version
- 2 cloves garlic minced
- 2 T. EVOO
- 1-2 T. sugar (or shredded carrots 1/2 cup) see notes*
- Salt
- Pepper
- 1-2 T. Fresh or dried basil if you have it
- ¼ cup grated parmesan (and a piece of rind) plus more for garnish (optional)
- 1/2 cup heavy cream (more if desired)
- ½ onion, diced
Instructions
- In a medium pot over med-hi heat, add Olive oil and onions and sauté until translucent 1-2 minues. If you are using carrots for sweetness, add them at this time as well.
- add garlic (minced) and stir,
- Add canned tomatoes (crush or mash them as you put them in-I crush them with my hands), passata and chicken stock and stir. Add Sugar, if using
- Add salt and pepper and let simmer for about 15 minutes, taste and adjust salt and pepper if needed
- Add Basil, grated fresh parmesan (and 1" piece of parmesan rind) and cream. Stir to combine
- Process with a hand immersion blender in the pot, or alternatively in a blender
- If using a blender, fill blender up halfway and hold the lid down with a towel to prevent the lid from coming off due to the heat.
- Puree in batches until its all done. Let simmer for 5 more minutes to let flavors combine.
- Just before serving add additional parmesan or basil to taste.
- Taste and adjust, you can't really mess this up. if its too tangy, add
- another tsp of sugar
- remove the parmesan rind, if you used one.
Notes
This is easy if you have ingredients, so stock up on some of them! I always have good quality Italian canned tomatoes in my pantry, as well as stock (chicken and vegetable).
To make this a vegetarian friendly version, make sure to use vegetable stock instead of chicken stock.
If you prefer not to add sugar, you can add shredded carrots when you add the onion and garlic and sauté them at the same time. They will add sweetness to the soup without adding sugar and you won't even taste the carrots.
If I have a parmesan rind in my fridge (which I often do) I usually add a chunk (1-2") to the soup as it simmers. It adds wonderful flavor, just remember to remove it before you blend the soup.
Make it a meal by adding pre made gnocchi.