Tomato Basil Soup Recipe
This easy, yummy and extremely delicious tomato basil soup will be a family favorite and crowd pleaser.
Ingredients
- 4 Tablespoons butter
- 1 large yellow onion thinly sliced
- 2 cups carrots thinly sliced
- 3 celery stalks thinly chopped
- 2 teaspoons minced garlic or 4 cloves garlic
- 44 ounces tomato sauce 28 oz jar and 16 oz jar
- 1 ½ cups chicken broth for vegetarian, use vegetable broth
- ¼ cup chopped fresh basil
- 2 Tablespoons chopped fresh oregano
- ½ teaspoon dried parsley if using fresh, 1 ½ teaspoons
- ½ teaspoon salt or more to taste
- ¼ teaspoon pepper or more to taste
- ¼ teaspoon red pepper flakes optional
- 1 cup half and half or vegan substitute
- ½ cup parmesan cheese optional
Instructions
- 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, and vent blender while blending. 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.
- Serve into bowls and top with a finger full of parmesan cheese
Video
Notes
Make sure to vent your blender when blending the soup! A lot of pressure is built up due to the heat and when you open it, it could splatter everywhere or even explode.
Fresh basil is the most important ingredient! If you must use dried herbs for the other spices, it will still turn out, but please use fresh basil for the best flavor.
Feel free to switch out the half and half for either cream or milk (I'd recommend 2% fat or higher).
Store in an airtight container in the refrigerator for up to 5 days. Reheat on the stove in a pot until hot.
Make a double, triple or quadruple batch and freeze for a quick and easy meal. To thaw, place in the refrigerator 12-24 hours before use, then heat in pot. Thin with chicken stock or milk, if desired.
Nutrition
Serving: 1bowlCalories: 250kcalCarbohydrates: 23gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 32mgSodium: 1093mgPotassium: 691mgFiber: 6gSugar: 15gVitamin A: 6684IUVitamin C: 11mgCalcium: 157mgIron: 1mg
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