Creamy Tomato Basil Soup
Posted by Anthony on October 22, 2017 in Soup
Serves: 8 
Time: 2 hours 
Difficulty: Easy
The other day, my wife requested that I make Tomato Basil soup some time. Rather than just getting a can of it at the store, I decided it was high time to try my hand at a new recipe. So I sought out some recipes and found one that seemed like a good one (though let’s be honest, most every recipe was about the same). Well, I gave the recipe a go, and admittedly, it was a complete bust. I followed the recipe exactly, and the end result was bland and overly brothy. So I had to improvise and add in some last-minute magic. In the end, my off-the-cuff efforts were worth it, as the final product was one of the best Tomato Basil soups that my wife and I have ever had. If you’re in the mood for a good, flavorful, and healthy soup to warm you up, look no further. You’ll be glad you tried this recipe!
Ingredients
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 1 c. chopped carrots
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 2 lb. Roma/plum tomatoes, peeled
- 32 oz. vegetable or chicken broth
- 1 tbsp. dried parsley
- 2 tsp. fresh ground black pepper
- 2-3 tsp. kosher salt
- 10 fresh basil leaves (plus extra for garnish/topping)
- 2 bay leaves
- 3-4 tbsp. reduced fat sour cream
- 1/4 c. half-and-half
- 4 tbsp. chicken bouillon seasoning
- 4 oz. tomato paste
- Grated/shaved Parmesan cheese, for topping
- Croutons, for topping
Directions
- To peel tomatoes, add to boiling water and let boil for 1-2 minutes until skins crack. Remove tomatoes and let cool, and the skins should peel off with ease.
- In a large soup pot over medium heat, heat olive oil. Add celery, carrots, onion, and garlic and cook 8-10 minutes or until softened.
- Add broth and tomatoes, and season with salt, pepper, parsley, and chicken bouillon. Tie together basil and bay leaves with string or a rubber band and drop in, stirring in briefly. Reduce heat to low and simmer, covered for 30 minutes.
- Remove herbs and discard. Add sour cream and half and half.
- Blend to a smooth consistency with an immersion blender, or let cool slightly and use a blender or food processor.
- Return puréed soup to the pot and add tomato paste, stirring to incorporate. Bring to a low boil and let boil for 10-15 minutes until it begins to thicken.
- Ladle into bowls, topping with fresh basil, grated Parmesan cheese, and croutons, if desired.
Notes
As I mentioned above, I had to improvise off of the original recipe to add some flavor and thicken the soup. To do this, I added the extra chicken bouillon, half-and-half, couple tablespoons of sour cream, and tomato paste. I also added some extra kosher salt to kick up the flavor, since I admittedly used low-sodium vegetable stock to begin with. With these extra ingredients, the end result was much more flavorful than the original recipe, and as I said, one of the best tomato basil soups that both my wife and I have ever had.
Bon Appétit!
