This Tomato Basil Soup recipe is a favorite of my daughters. I posted on my Facebook page asking for my followers to vote on a soup recipe from the Acme Cafe and Tomato Basil won by a VERY slim margin.
So, here is the recipe and a few photos of the Tomato Basil Soup.
Tomato Basil Soup
Yield 1 Gallon
- ¼ cup olive oil
- ½ large yellow onion, finely chopped
- One large carrot peeled and chopped finely (optional)
- 6 cloves garlic, minced
- 2 cans (28 oz) whole peeled tomatoes
- 1 small can tomato paste
- 4 cups chicken stock (veggie or water can be substituted) * I use a chicken paste product called Better Than Bouillon.
- 1 tbsp. dried oregano
- 1 qt. heavy whipping cream
- ½ cup torn fresh basil or ¼ cup dried basil
- Salt to taste
Heat olive oil in a 6 qt. stockpot over medium heat. Add the onions, carrots, and a pinch of salt. Saute over medium heat until the onions start to soften. Add the minced garlic and continue to saute until the onions are soft and translucent. Crush the whole tomatoes with your hand and you are dropping them into the pot and then add the liquid from both cans of whole tomatoes. Add the tomato paste, stock, oregano, and another pinch of salt. Bring to a boil. Cut heat back to simmer and let cook for 15 min., stirring occasionally. Now you puree the soup. I recommend a stick blender but if you need to you can use a blender and puree it in batches (but that dirties up another pot). Add cream and basil and then salt to taste.
I serve this soup topped with grated parmesan cheese and grilled cheese sandwiches.
If you love this soup check out my Creamy Potato Soup too!
NOTE: This soup actually freezes really well.
I received a message from a follower this morning about an old newspaper clipping with my recipe in it. She noted I left carrots out of this one. I have added carrots to the recipe above and yes, I did put carrots in it at the restaurant. When I make it at home I leave the carrots out. 🙂