Super Basil Tomato Soup
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.
Servings: 8 cups
- 2 cartons chopped tomatoes (~26.4 oz each)
- 1 whole tomato diced
- 24 oz vegetable stock
- ½ large yellow onion diced
- 1 shallot diced (optional)
- 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.