Homemade Tomato Basil Soup

A classic homemade tomato basil soup that’s sure to please the entire family. This soup isn’t complicated, so skip the can or take out, and make this good for you soup tonight!

Is it just me, or is tomato soup amazing? Of course, I don’t just mean any tomato soup…I’m talking about a Homemade Tomato Basil Soup that’s so delicious, it will leave you wondering how you ever got by on the canned stuff.

This stuff is so good, and I’m not just saying that because I made it (I do that sometimes). It actually got rave reviews from the family-even the picky “what’s that green stuff?” teenagers.

So we’re gonna have to keep a secret, and I hope you are better at that than I am!

Don’t tell my kids that this soup if filled with good-for-you-vegetables! 

I learned a long time ago that the only way I was going to get something healthy into my kids was to hide it in a piping hot bowl of soup.

And let them sop it up with a buttery grilled cheese sandwich.

Or a hunk of crusty sourdough bread. 

Because a little bread and cheese never hurt anyone.

So go on and make this – like now!

By the way, this soup was inspired by the delicious tomato basil soup found all over San Francisco. If you are ever planning a trip there, check out this post!

Tools I used to make this recipe:

• I absolutely love my immersion blender. I bought mine when I was in college and worked in the housewares section of a department store. Mine is about 25 years old and still going strong. It’s a must have appliance for soups!
• This dutch oven is the workhorse of my kitchen. It’s pricey, so I’m linking an inexpensive version here.

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Homemade Tomato Basil Soup

★★★★★

5 from 5 reviews

A classic homemade tomato basil soup that’s sure to please the entire family. This soup is simple to make, so skip the can or take out, and make this good for you soup tonight!

• Author: Nikole
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour and 30 minutes
• Yield: 12 servings
• Category: soup
• Method: Easy
• Cuisine: Continental

Ingredients

• 2 tablespoon olive oil
• 2 garlic cloves, finely diced or grated
• 1/2 cup chopped onion
• 3 large carrots, finely diced
• 1 tablespoon balsamic vinegar
• 4 cups vegetable or chicken broth
• Three 28 oz cans crushed tomatoes
• 1/2 cup to 1 cup heavy cream, depending on taste
• 2 tablespoons finely chopped fresh parsley (if using dried, reduce to 1 tablespoon)
• 2 tablespoons finely chopped fresh basil (if using dried, reduce to 1 tablespoon)
• salt and pepper to taste
• shredded or shaved parmesan cheese for topping (optional)
• fresh basil leaves for garnish (optional)

Instructions

1. In a large stock pot or dutch oven, heat the olive oil over medium heat.
2. Add garlic, onion, and carrots.
3. Stir vegetables until softened, about 5 minutes.
4. Add the balsamic vinegar to the vegetables; stir for 30 seconds.
5. Add broth and canned tomatoes.
6. Stir it up, then bring it to a boil. As soon as it starts to boil, reduce the heat to low, cover the pot and let it simmer for at least 30 minutes. If you have more time, let it simmer for an hour, adding a little water, but only if it’s getting too thick. The longer the soup simmers, the better the flavor will be!
7. At this point, I like to grab my immersion blender and give it a whirl in the pot. Remember, no one needs to know that there are carrots and onions in this soup! If you don’t have an immersion blender (although I highly recommend you get one) you can use a regular blender. But you should wait until the soup has cooled some and be sure you only fill the container halfway. Please be extra careful!
8. Stir in the heavy cream and let it heat through for a couple minutes.
9. Finally stir in the chopped herbs, and salt and pepper to taste.
10. Top with parmesan cheese and  serve with some yummy bread. Enjoy!

Notes:

• This soup is even more delicious the day after you make it.You can substitute whole canned tomatoes-any variety. In fact, if you prefer a chunkier soup, I suggest you use whole tomatoes and blend to your desired texture.
• Top with smoked provolone or mozzarella for a rustic twist!
• This soup will keep covered, in the refrigerator for 5 days.
• Nutrition information is an estimate.

Keywords: soup, tomato basil soup, vegetarian

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