This easy and quick tomato soup is perfect for a weeknight dinner or rainy night. It’s loaded with fresh basil and therefore full of “super power” too.
I have loved tomato soup since as far as I can remember. I have good memories of grilled cheese and tomato soup growing up. Anyone else???
There’s been many nights where either the rain, the cold, or just nastalgia prompt a hankering for tomato soup. Rarely do I keep a ready made can in the pantry but I’ve learned that it’s truly just as easy to make a quick batch from scratch. Really, it is that easy.
What I do keep my pantry stocked with at all times is several types of tomato products: crushed, whole, sauce, chopped and/or paste. They are just such versatile ingredients that you can turn in to so many wonderful recipes: marinara, pizza sauce, and of course soup, just to name a few. Some other staples I usually have on hand every week are onions, fresh basil (as I grow at least 2 plants at all times), chicken or veggie stock and garlic. All of these items are high flavor, high nutrient foods, and that’s why they are always in my kitchen.
This winter I’ve made this Super Basil Tomato Soup (it’s super basil because I load it with basil) many times both for myself and even a family member who had just had surgery (talk about a super healing soup too!). It’s always been a big hit. It freezes great too so you can keep it around for a future, quick meal.
I like to finish the soup with a little drizzle of balsamic vinegar in the serving bowl (not pictured). I’m not sure why, but it just makes the tomato flavor pop even more. It’s totally optional, but I highly recommend it. Also, don’t worry about chopping anything for this recipe perfectly. It’s all going in a blender when it’s done cooking so it does not matter.
Give this easy soup a try before the heats gets too intense. Or, chill this soup down for an incredible gazpacho and dine al fresco style this summer.Enjoy!
- 2 cartons (26.4 oz each or something close) chopped tomatoes
- 1 whole tomato, diced
- 24 oz vegetable stock
- ½ large yellow onion, diced
- 1 shallot (optional), diced
- 3 garlic cloves, minced
- 1 cup loosely packed fresh basil leaves (can substitute 2 tablespoons dried basil), chopped
- 1 tablespoon extra virgin olive oil
- Heat a medium sized dutch oven or pot over medium heat. Add oil.
- Add onions and shallots and sauté until soft, about 4-5 minutes. Add garlic and cook for 1 more minute.
- Add both types of tomatoes and veggie stock. Bring to a boil (increase heat if needed), then reduce to low temperature to maintain a simmer. Add basil leaves and continue to simmer for 10-15 minutes.
- Move cooking pot off the burner and turn off heat. Puree soup by one of these methods: (1) Blender - Use a soup spoon to carefully add soup to blender. Blend until smooth, ensure that heat can vent through a small slit in the lid. You may need to do this step in batches, depending on size and power of your blender. (2) Immersion Blender - Submerge hand blender into soup and carefully blend until smooth.
- Pout into soup bowls and drizzle with a teaspoon of your favorite balsamic vinegar. Serve with a gooey grilled cheese.