It officially becomes fall when all I ever want to make is homemade soup. My go-to is a simple tomato soup because it’s seriously the easiest. I guess we should probably try some other ones since we now have three tomato soup recipes on the blog. But, whatever, they are delicious and I don’t hate it. Oh, and there is just something so amazing about fresh basil. I swear it makes everything in life better. It’s fragrant, delicious and makes the perfect addition to just about anything. I mean seriously, even fresh basil in ice cream can be delicious. Trust me on that one. Obviously, we know that the ingredients really make the dish pop but the technique is equally as important. We used canned whole tomatoes but then roasted them in the oven to pull out a little more flavor. No need to worry about smooshing them up because you are going to blend the whole soup later to your desired consistency.
Let your soup cook for a minimum of 30 minutes and up to 45 minutes. You really can’t cook it too long because it’s just going to get yummier and yummier. It won’t burn because it’s just on low heat. Just make sure to stir every so often so the basil doesn’t stick to the bottom. Once you’ve cooked your soup long enough, grab your handy-dandy immersion blender and blend it up to your desired consistency. We have a Cuisinart version that splits into two pieces which makes storage pretty easy. Don’t add your cream and butter in until the very end for a little extra fat and creaminess. You know what’s funny? As I’m writing this, I remember that I actually usually hate tomatoes but I LOVE tomato soup. I think it’s just so crazy how you can hate a food item in one form but love it in another. Maybe it’s not that crazy, but it’s somewhat interesting. Maybe. You can serve this soup immediately with this cute little sprig of basil on top or you can let it cool and then put it in the fridge and eat over the next few days. Soup is always better the next day anyway. Just make sure you serve it alongside some Caprese Sandwiches.
- 1/2 oz fresh basil, chopped
- 2 garlic cloves, minced
- 3 14 1/2 oz cans of whole peeled tomatoes
- 1 medium sweet onion, diced
- 4 cups chicken stock
- 1/2 cup heavy cream
- 3 + 1 Tablespoons butter
- 1 6oz can of tomato paste
- Drain tomatoes and reserve liquid.
- Roast tomatoes on a sheet pan under broiler for 12-15 minutes.
- Remove and let tomatoes rest while you prepare other ingredients.
- Add 3 Tablespoons butter to pot and start to melt over medium heat.
- Add diced onion to melted butter and cook until soft then add garlic and cook until fragrant.
- Turn heat to low and add fresh basil.
- Add tomatoes, chicken stock, and tomato paste and cook for at least 30 minutes but up to 45 minutes.
- Use an immersion blender and blend until smooth.
- Add cream slowly while stirring soup and then add last tablespoon of butter.
- Add a sprig or two of fresh basil to soup for garnish and serve alongside Caprese Sandwiches!