Tomato and Basil Soup recipe
Tomato Soup Poll
Which is your favorite addition to Tomato Soup?
It is that time of the year when the weather starts to turn and it gets chilly. Gone are the hot summer days and warm evenings that lend themselves to barbeques and ice cream. It is time to start thinking about hearty, warming meals for those stormy cold evenings (by the fire, if you’re lucky enough to have a hearth).
Tomato soup has always been a staple of American home life. Many people have fond, happy childhood memories of a grilled cheese sandwich served alongside a steaming bowl of tomato soup. (For me there was also rice and tomato soup, but I get to that a little later).
Most of us get the vast majority of our meals from boxes or cans (even if we go to the grocery store and make dinner to eat at home), and soups are probably number one on the list of things we never think about making from scratch.
Well, homemade soups are very easy to make from starch and, actually, very inexpensive. Tomato soup is only of the easier ones to make. The following recipe will take less than an hour and is comprised of simple produce. The garlic, onion and fresh basil (which you'll need fresh for the oil in the basil leaves once you chop them up) are all in the produce sections of the grocery store. I did use some canned tomatoes for this; so yes, I did cheat a little, but this soup is far better than the canned kind or that soup at the deli that’s been sitting there all day long getting stale.
Some people like their soup with a sooth consistent texture. So you can blend this recipe in a tall blender or using an immersion blender, but you can also eat it “chunky” or “rustic” like it is. Either way you like it, this homemade Tomato and Basil Soup is sure to warm your bones on a cold evening (or anytime you want soup).
Note: If you want to add rice to this soup, just cook / steam some white rice and, after you have blended it smooth, add the desired amount that you like to the soup.
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1 15-oz. can of tomato sauce, roughly 2 cups
1 15-oz. can of diced tomatoes, roughly 2 cups
62 oz. (4 cups) of vegetable broth (chicken broth is fine)
1 medium yellow onion, diced
1 cup (8 oz.) of Fresh Basil leaves, chopped
4 garlic cloves, minced
1/2 teaspoon of Salt
1 teaspoon cracked Black Pepper
1 teaspoon Red pepper flake (optional)
1/2 teaspoon of dried Oregano leaves
1 tablespoon cooking oil
Italian seasoning (optional)
sour cream (for toppong)
steamed rice (optional)
1. In a medium cooking pot, over medium heat, pour the cooking oil, then add the onions, garlic, red pepper flake, salt, pepper, Italian Seasoning and cook until the onions are translucent.
2. Add the canned tomato sauce and canned diced tomatoes, and stir ingredients together.
3. Add the chopped basil and allow to cook for 5 minutes so the basil oil infuses with the soup.
4. Add the vegetable broth, and bring to a boil.
5. Reduce heat to low and then simmer for 20 to 25 minutes.
6. Taste and re-season soup if necessary.
7. Allow the soup to cool for 15 to 20 minutes.
8. Serve the soup “rustic” (chunky; as it is now) or if you wish a smoother texture, you can blend it into a smooth pulp using a blender or an immulsion blender (the "boat motor" one).
9. Serve the tomato and basil soup topped with sour cream, mixed with rice or with crunchy bread, if desired.
10. Store any leftover in an air tight container and keep in the fridge. This soup will stay fresh for up to a week refrigerated, and up to six month in properly frozen in the freezer ( in an air container).