Everyone loves a great bowl of tomato soup – and when you have fresh basil to put to use, it’s one of the best ways to use it up.
There is nothing that makes me want to do cartwheels in the front yard than a good ol’ bowl of Tomato Basil Soup. I prefer mine a little thicker, some chunky tomatoes strewn about the soup with the pop of fresh basil. This soup doesn’t hold any flavor back…
It’s hearty.
It’s simple.
It’s deep and rich.
It’s slightly chunky.
And it’s great for dipping in a melted grilled cheese sandwich. I made this soup with the notion that I would whip up some yummy grilled cheese to dip into the soup – my treat, after craving tomato soup the night before. Canned soup just doesn’t do it for me… it’s sorely lacking in substance and flavor.
I made the mistake of leaving the soup and grilled cheese on the counter so I could help my husband outside in the garage and came back to ONE HALF of my sandwich and 1/4 bowl of the soup. It was gone that fast.
I never ate it.
My 7 year old son saw it sitting on the counter and opted to jump right in – then told me it was good soup, it tasted like fresh italian tomatoes he would eat on pizza, and that the grilled cheese tastes good when you “dunk it” in the soup – not too hot, but just at the right temperature.
How can you get upset at your son for eating something that’s completely healthy?! You can’t.
I’m sold – this soup is amazing!
- 9 ripe plum tomatoes, sliced in half lengthwise
- 2 regular large tomatoes, halved
- 2 Tbsp olive oil
- 5 garlic cloves, minced
- 2 medium yellow onions, chopped
- 2 Tbsp butter
- 2 C. fresh basil leaves
- 28 oz can whole plum tomatoes, in juice
- 4 C. vegetable stock
- 1 tsp kosher salt, to taste
- ground black pepper, to taste
- Optional: grated parmesan cheese
- Preheat your oven to roast at 400 degrees.
- Place the sliced tomatoes on a foil lined baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and place in the oven to roast for 25-30 minutes.
- In your dutch oven, add the butter, onions and garlic, and saute until clear, 4-5 minutes.
- Add the canned tomatoes, vegetable stock, and basil, in addition to the oven roasted tomatoes.
- Bring to a boil, then turn down the heat and simmer the soup for 30 minutes (no need to cover).
- Transfer the soup to a blender, and puree - it will not puree completely smooth and that is OK.
- Pour back into your dutch oven and season with salt and pepper - to taste.
- Garnish with parmesan cheese and serve with grilled cheese.
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