Did you know I LOVE anything tomato basil? A few weeks ago I shared my favorite tomato basil marinara sauce that goes great with not only pasta, but also as a pizza sauce! I also love soup. I like to make a batch of homemade soup every week and eat it for lunch everyday. Not only are most soups a lower calorie lunch choice, but are extremely filling. Today I want to share my most favorite soup ever: tomato basil.
This soup is delicious and super easy to make. If you don’t like chopping veggies like me, just throw them in the food processor 🙂
Tomato Basil Soup
5 large carrots, peeled and diced
1 onion, diced
2 garlic cloves, diced
3 stalks of celery, diced
2 T butter
2 T olive oil
2- 28 oz cans whole peeled tomatoes (I used san marizano, but you don’t have to)
3 c. chicken stock
2 T dried basil
salt & pepper to taste
1 c. milk or heavy cream
– Chop all the veggies. They don’t have to be uniform because you will be blending the soup at the end.
– Warm the butter and olive oil in a large soup pot. Add the veggies and sauté for 5 minutes on medium heat.
– Add the dried basil and sauté for 3 more minutes.
– Add the tomatoes and stock and simmer on medium 20-25 minutes until tomatoes are broken down some.
– Using an immersion blender (or blend in a blender in batches) puree soup until it is smooth. Add salt and pepper to your taste. (I don’t specify how much because each families tastes are different.) When you have added enough salt and pepper, stir in the milk and cream.
**This soup will hold in the fridge for a week or in the freezer even longer. Double the recipe if you want to make and freeze some!
Serve with some grilled cheese for that “school lunch as a kid” feeling. 🙂