Tonight I decided to try my hand at homemade Tomato Basil Soup. It turned out to be really REALLY good, so I thought I’d post it in case anyone else wants to give it a try. We ate it with grilled cheeses and loved it. But then, I could probably live off of soup-and-sandwich combos. And meatloaf. (I’m aware that that’s weird, by the way.)
Anyway. here’s the recipe: (credit to Diane for hooking me up with it!)
- 3 tablespoons good olive oil
- 1½ cups chopped red onion (2 onions)
- 2 carrots, unpeeled and chopped
- 1 tablespoon minced garlic (3 cloves)
- 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
- 1½ teaspoons sugar
- 1 tablespoon tomato paste
- ¼ cup packed chopped fresh basil leaves
- 3 cups good chicken stock, preferably homemade
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- ¾ cup heavy cream
- Julienned fresh basil leaves for garnish
- Parmesan toasts, optional
Heat the olive oil heat in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill (or blender or mixer) into a bowl. Reheat the soup over low heat just until hot and serve with julienned basil leaves, and/or Parmesan toast
** I like my Tomato Basil Soup really smoothe and creamy, so I put it all in a food processor. If you like it a little more coarse, just chop it instead.
Hope you enjoy it as much as we did!