Tomato Basil Soup
Tomato soup, with basil
Servings 4
Ingredients
- 1 onion
- 3 cloves garlic chopped
- 6 fresh basil leaves (or 2 teaspoons dried)
- 28 ounces Passata or crushed tomatoes (look for San marzano tomatoes)
- 2 ounces tomato paste (optional)
- 2 cups chicken stock
- 3 tablespoons butter
- Optional: crusty bread for dipping , Parmesan for topping
Instructions
- Dice onion and sweat with a pinch of salt in large dutch oven or instant pot over medium heat/saute high for 4-5 minutes.
- Add in the garlic and optional 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.
Video
No video available for this recipe.
Nutrition
Serving: 4People | Calories: 169kcal