Tomato Basil Soup

I’ll be honest; I kind of have the culinary yips right now. I’ve made serious rookie mistakes the past few meals, things that I would mess up once a year, not several times in a week.

So, when you’re not quite centered, maybe under the weather also, and you need a bowl of hug, in my book there are two culinary options. Pasta (say, an Italian Beef Tagliatelle ), or soup. A soup that is very easy, uses mostly pantry ingredients, is wildly healthy, and can be ready in minutes…

Shop it:

  • 1 onion
  • 3 cloves of garlic, chopped
  • 6 fresh basil leaves (or 2 teaspoons dried)
  • 2 cans 28 oz crushed tomato (look for San marzano tomatoes)
  • 1 6 oz can tomato paste
  • 2 cups chicken stock
  • 3 tablespoons butter

Make it:

  • Dice onion and sweat with a pinch of salt in large dutch oven over medium heat for 4-5 minutes. 
  • Add in the garlic and tomato paste, stir for an additional minute.
  • Stir in the crushed tomatoes, chicken stock, and basil (if fresh, leave whole, it will be coming out). Simmer for 10-15 minutes.
  • Remove the fresh basil. Add in the butter, and blend soup in countertop/immersion blender for 1 minute, or until mostly smooth.
  • Bring soup back to temperature and serve, garnished with more basil and a swizzle of olive oil. 

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