Homemade Tomato Basil Soup
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!
Servings: 12 servings
- 2 tablespoon extra virgin olive oil extra virgin
- 2 cloves garlic cloves finely diced or grated
- ½ cup chopped onion
- 2 large carrots finely diced
- 1 tablespoon balsamic vinegar
- 4 cups vegetable or chicken broth
- 1 28 oz cans crushed tomatoes
- 1 28 oz whole tomatoes undrained
- 1 teaspoon dried oregano
- 2 tablespoons finely chopped fresh basil if using dried, reduce to 1 tablespoon
- ½ cup heavy cream up to 1 cup, depending on taste
- salt and pepper to taste
- shredded or shaved parmesan cheese for topping optional
- fresh basil leaves for garnish optional
In a large stock pot or dutch oven, heat the olive oil over medium heat.
Add onion, and carrots. Cook until softened 7-10 minutes.
Add garlic and the balsamic vinegar to the vegetables; stir for 30 seconds.
Add broth, canned tomatoes, and oregano.
Bring soup to a boil then immediately reduce the heat to low, cover the pot and let it simmer for at least 30 minutes.
Add fresh basil and using an immersion blender, give it a whirl in the pot. If you don't have an immersion blender (although I highly recommend you get one) you can use a regular blender. Wait until the soup has cooled some and be sure you only fill the container halfway to allow heat to escape.
Stir in the heavy cream and let it heat through for a couple minutes.
Season with salt and pepper to taste.
Top with parmesan cheese and some fresh herbs. Serve with some yummy bread. Enjoy!
If using a stand or high speed blender to puree, do not fill the container more than half full. You must leave some room for the steam to build and escape or you will have an explosion of hot liquid. Not only will that be a mess to clean, it could burn you. Just remove the cap from the blender lid and cover with a towel and blend the soup in batches. Or you can let the soup cool before adding to the blender.
Adjust the amount of heavy cream according to your liking. I think ½ cup is the perfect amount, but you may want to add one cup for extra richness. It's totally up to you. You can also substitute whipping cream or half and half, or even whole milk. Adjust salt and pepper after adding cream.
Use fresh basil. Fresh is best, but you can substitute with dried. Add 1 tablespoon dried basil to soup when you add in the oregano, which is before it simmers.
Serve with shredded parmesan cheese, a hunk of crusty sourdough bread, and some fresh basil leaves. It would also be amazing with a grilled cheese sandwich, tuna fish sandwiches or a nice crisp salad.
Drizzle with olive oil for a restaurant touch. If you have a nice extra virgin olive oil on hand, drizzle a bit over the soup right before serving. The velvety texture and fruity flavor compliments the soup to a tee!
Serving: 12Servings | Calories: 70kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 329mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2934IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg