Have you ever just had that perfect bite of tomato basil soup? This recipe is absolute perfection. This tomato basil soup first and foremost has the best flavor. For this soup, flavor was my number one priority. But I have a secret (don't tell my kids). It is actually extremely healthy. There isn't really anything about it that's unhealthy. AND it's easy to make. Easy, healthy, delicious is my favorite triple win. It works as a great fall appetizer, or as a main course.
How To Make Tomato Basil Soup
Thinly slice onion carrots and celery. Heat butter in a large pot over medium heat. Add vegetables and garlic and cook stirring occasionally until vegetables are tender, about 12 minutes.
Add tomato sauce, chicken broth, basil, oregano, salt, pepper and red pepper flakes.
Bring to a simmer and simmer until soup is reduced, 10-15 minutes. Pour soup into a blender, 4 cups at a time and blend. Do not fill blender more than half full. Be careful when opening the blender after blending, sometimes pressure will build up due to the heat. I like to open the little spout on mine first, then open it all the way. Continue to blend the soup in batches until it has all been pureed. Pour back into the pot and stir in the half and half. Heat on medium/ medium high heat until heated through.
Tips & Tricks
Feel free to switch out the half and half for cream or milk (I recommend 2% fat or higher) or your favorite unsweetened vegan alternative.
Store in the refrigerator in an airtight container for up to 5 days.
Make a double or quadruple batch and freeze the leftovers for quick and easy meals in the future. Store up to 3 months.