Fresh Tomato Basil Soup
Fresh Tomato Basil Soup – quick and simple to make, made with fresh basil and tomatoes, great with a side of crusty bread or grilled cheese sandwiches.
Tomato soup one of my favorites!
I know that you either love or have tomato soup and I’m in the “lovers” camp!
I must confess that sometimes I make tomato soup with canned tomatoes.
But it tastes so much better when made with fresh!
It probably isn’t the best time of the year to share a fresh tomato soup recipe. But you can definitely find fresh tomatoes at any store. Well, they won’t be from your garden, farmers market or a farm, but store bought tomatoes work.
It is definitely the best time of the year to share a soup recipe.
The weather is cold and all I need is a soup with some warm bread. I’ve been making a lot of soups lately. Way more than I’ve been making salads, because I always try to make a different soup for my little guy, to see what he likes and what he doesn’t.
Apparently he likes tomato soup, just like me, so I’ll be making this Fresh Tomato Basil Soup again pretty soon.
The Easiest And Most Effective Way To Peel Tomatoes:
- Bring a large pot of water to a boil.
- Make a small cross cut on the bottom of each tomato.
- Add tomatoes and boil for 1 minute. Take them out and rinse with cold water.
- Peel tomatoes and roughly chop. Use in the soup.
Another trick to boost the flavors in this Fresh Tomato Basil Soup even more is to add 1/2 tbsp of pesto sauce. Totally optional, but it make it taste even better!
I did use heavy cream in this recipe, but milk could be substituted.
If you decide to use milk though, please reduce the amount of broth/water with 1/2 to 3/4 cups. If the soup appears too thick after you add the milk, you can add more milk or water to thin the consistency.
The amounts of broth/water provided work best on the recipe, if you use heavy cream.
Hope you enjoy this quick and easy to make, flavorful and super delicious Fresh Tomato Basil Soup.
Fresh Tomato Basil Soup - quick and simple to make, made with fresh basil and tomatoes, great with a side of crusty bread or grilled cheese sandwiches.
- 2 lb tomatoes
- 1 carrot diced
- 2 cloves garlic (pressed)
- 1/2 small onion diced — 1/2 cup
- 2 tbsp butter — (can use olive oil)
- 4 basil leaves for the soup + 4 basil leaves for garnishing
- 1 cup heavy cream — (can use milk)
- 3 cups chicken, vegetable stock or water — (can substitute with water and chicken bullion)
- 1/2 tsp sugar
- 1/2 tsp black pepper
- 1/4 tsp thyme
- 1/4 tsp oregano
- salt to taste
To peel the tomatoes:
Bring a large pot of water to a boil.
Make a small cross cut on the bottom of each tomato.
Add tomatoes and boil for 1 minute. Take them out and rinse with cold water.
Peel tomatoes and roughly chop. Use in the soup.
Set a large sauce pan over medium heat and add butter. Sauté onion until tender. Add carrot and garlic and cook for another 2 minutes.
Add sliced tomatoes,black pepper, thyme, oregano,basil leaves and chicken stock and cook for 20 minutes over medium heat , stirring frequently. Add sugar.
Transfer soup to a blender and blend until smooth.
Return soup to the pot and bring to a boil. Then reduce heat to low and mix in the heavy cream (or milk). You can run soup through a strainer before serving.
Serve warm garnished with fresh basil.
Nutrition Information Calories: 360, Fat: 30g, Saturated Fat: 17g, Cholesterol: 102mg, Sodium: 348mg, Potassium: 594mg, Carbohydrates: 16g, Fiber: 2g, Sugar: 8g, Protein: 7g, Vitamin A: 92.5%, Vitamin C: 24.2%, Calcium: 6.7%, Iron: 4.2%