Homemade Tomato Basil Soup

Course: Soup

Cuisine: Mediterranean

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: servings

Calories: 234kcal

Author: Nikole Berg

A classic homemade tomato basil soup that's sure to please the entire family. This soup is simple to make, so skip the trip to the restaurant and make this good for you soup tonight!

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Ingredients

2 tablespoon extra virgin olive oil extra virgin
2 tablespoon butter
½ cup onion chopped
½ cup carrots chopped
28 oz San Marzano whole tomatoes undrained
2 tablespoon pesto homemade or store bought
2 cloves garlic cloves finely diced or grated
4 cups chicken broth or vegetable broth
14 oz crushed tomatoes preferably San Marzano or Italian
1 teaspoon dried oregano
½ cup fresh basil leaves loosely packed
½ cup heavy cream up to 1 cup or more to taste
1 cup parmesan cheese shredded or grated
salt and pepper to taste
fresh basil leaves for garnish optional

Instructions

Heat a large pot or dutch oven over medium heat. Add olive oil and butter. Once the butter has melted, add the onions and carrots and cook for about 5 minutes.
Add the whole tomatoes to the pot, reserving the sauce that's left in the can for the next step. Use a wooden spoon or potato masher to mash the tomatoes. Add the pesto and the garlic and cook the tomato mixture over medium heat for about 5 minutes. Season with salt and pepper to taste.
Add the reserved juice from the canned tomatoes, the chicken broth, the crushed tomatoes, and the dried oregano to the pot. Stir to combine and bring to a boil. Reduce heat to medium and cook for at least 30 minutes, uncovered. Stir occasionally.
Turn the heat off and add the fresh basil. Blend tomato basil soup with an immersion blender until desired consistency. If using a regular blender, blend in batches being sure to leave plenty of room at the top.
Add the heavy cream and parmesan cheese, stirring to combine. Heat through on low heat. Season with salt and pepper. Add more fresh basil and parmesan cheese if desired.

Notes

If using a stand or high speed blender to puree, do not fill the container more than half full. You must leave some room for the steam to build and escape or you will have an explosion of hot liquid. Not only will that be a mess to clean, it could burn you. Just remove the cap from the blender lid and cover with a towel and blend the soup in batches. Or you can let the soup cool before adding to the blender.

Use fresh basil for the best flavor.

Nutrition