Tomato Basil Soup

Recipe Details

Servings: 8

Recipe Category: Lunch/Dinner

Difficulty Level: Beginner

Cooking Times 45-60 minutes

Warm soup on a cold day is always the best combo. I love snuggling up next to my fireplace with a warm bowl of soup and my heated blanket. This recipe for tomato basil soup is easy to follow and quick to whip up when you are craving soup. I would recommend to make the chicken broth ahead of time so that the process is easier and faster for you. Enjoy your soup with some croutons on top and pepper jack cheese.

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What you’ll need

• 3 tablespoons olive oil

• 2 onions, diced

• 3 cloves garlic, minced

• 1 (28-ounce) can of crushed tomatoes

• 4 cups chicken stock/broth

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 cup heavy cream

• 1/2 teaspoon white pepper or crushed red pepper

• 1 teaspoon parsley

• 1/2 teaspoon basil

• Cheese & croutons to liking

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dIRECTIONS

1. Heat olive oil in a pot. Once the oil is hot, add the diced onions. Cook the onions, stirring occasionally, until they’re soft and starting to turn golden brown. Add the garlic and stir.

2. Stir in the crushed tomatoes and chicken stock. Then add the salt, pepper, white pepper or crushed red pepper, basil, & parsley.

3. Bring the soup to a boil, then lower heat & let the soup simmer for 15 minutes. Then close the flame. Let the soup cool for a bit on the stove because you don’t want to add boiling hot soup in the blender.

4. Once cool, pour the soup into the blender and Purée the mixture or use an immersion blender to blend the soup

5. Stir in the cream once blended. Let it simmer for at least 15 mins.

6. Serve immediately, topped with cheese, croutons, and parsley flakes