Tomato Basil Soup
Garden fresh tomatoes and fresh basil make a delicious soup.
Servings 4 people
Calories 137kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium onion coarsely chopped
- 2 carrots coarsely chopped
- 2 teaspoons garlic minced
- 3 pounds tomatoes cored and cut into large pieces
- 2 cups stock vegetable or chicken broth or stock
- 1 handful basil fresh leaves, coarsely chopped, about 1 cup chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1-2 tablespoons heavy cream for garnish, optional
Instructions
- Add onions and carrots to a soup pot with the olive oil. Cook over medium heat for 4-5 minutes until the onions begin to soften.1 tablespoon olive oil, 1 medium onion, 2 carrots
- Add garlic and cook for 30 seconds until fragrant.2 teaspoons garlic
- Add chopped tomatoes. Cook for 8-10 minutes over medium heat until the juices begin to release from the tomatoes.3 pounds tomatoes
- Add stock and simmer over medium-low heat for 30 minutes until the carrots are very soft.2 cups stock
- Remove from heat and stir in the chopped basil.1 handful basil
- Puree mixture with an immersion blender or a regular blender. If using a regular blender, puree in batches.
- Add salt and pepper. I start with half the amount of salt and add more if needed. The amount will vary depending on your taste and the stock you are using.1 teaspoon salt, ¼ teaspoon pepper
- Serve hot with a drizzle of cream and additional basil leaves. (optional)
Video
Notes
- Use very ripe garden fresh tomatoes.
- Make certain the carrots are fully cooked before pureeing. Otherwise you'll have little chunks of carrots, instead of a smooth soup.
- If your soup becomes too thick, add more stock.
- Use caution when pureeing the hot soup.
Nutrition
Serving: 1bowl | Calories: 137kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 1092mg | Potassium: 957mg | Fiber: 5g | Sugar: 13g | Vitamin A: 8262IU | Vitamin C: 51mg | Calcium: 57mg | Iron: 1mg