Homemade Tomato Basil Soup
Indulge in a warm bowl of homemade tomato basil soup, packed with flavorful tomatoes, fragrant basil, and a creamy texture that's perfect for cold months.
Ingredients
Base Ingredients
- 2 tbsp olive oil
- 4 tbsp butter Can be substituted with olive oil for a vegan version.
- 1 large sweet yellow onion, chopped
- 4 large carrots, peeled and chopped
- 3 ribs celery, chopped
- 5 cloves garlic, minced
Liquids & Spices
- 2 cans organic whole tomatoes (28 oz each) Best flavor with organic tomatoes.
- 16 oz chicken broth Can substitute with vegetable broth for a vegan version.
- 2 tsp salt Adjust to taste.
- 1/2 tsp pepper Adjust to taste.
- 1/8 tsp baking soda
Finishing Touches
- 1 cup heavy cream For a dairy-free version, use coconut milk or cashew cream.
- 7 large fresh basil leaves Fresh herbs improve flavor.
Instructions
Preparation
- Heat a large pot over medium-low heat and add the olive oil and butter. Allow them to melt.
- Add the chopped onions, carrots, celery, and a pinch of salt. Sauté for about 5 minutes until softened.
- Stir in the minced garlic and sauté for an additional 3 minutes.
Cooking
- Add the canned tomatoes with juices, chicken broth, salt, pepper, and baking soda. Stir well.
- Bring the soup to a gentle simmer and cover the pot without boiling vigorously.
- Cook for about 3 hours, stirring every 30 minutes, and adjust heat to maintain a low simmer.
- After 3 hours, turn off the heat and add basil leaves.
Blending & Finishing
- Use an immersion blender to blend the soup to your desired smoothness.
- Stir in the heavy cream before serving.
Notes
Serve garnished with freshly chopped basil or a drizzle of olive oil. Pairs perfectly with grilled cheese sandwiches or crusty bread for added texture.