Fire Roasted Tomato Basil Soup

I was apprehensive in posting a soup recipe a few weeks following Memorial weekend, but with the recent cold snap, I thought it would still be appropriate to make.  I made three batches of this soup in April.  One pot for Mike and I, which was a little more fiery and the other 2 batches, for my mom and mother-in-law,  in turn were more tomato basil-y.  

This soup is very simple to make, utilizing canned tomatoes, fresh basil and garlic, and vegetable stock.  Did I mention it only takes about 30 minutes to make?  How's that for a yummy lunch or dinner.  If you want an intense fire roasted flavor, use 50:50 ratio of fire roasted tomatoes and crushed tomatoes. The recipe below is the 50:50 version, so it will be on the spicy side. If you prefer a traditional tomato-basil soup, similar to Panera's tomato soup,  then use 25 % fire roasted tomatoes ( 2 cans) and 75 % crushed (4 cans).    By all means, ditch the cans during the summer when tomato plants are heavily producing fruit.  I would grill some of the fresh tomatoes to elicit the savory, fiery goodness from the tomato.   Enjoy!

CLICK HERE for a printer friendly link.  Make 8-10 one cup servings.

Ingredients for Fire Roasted Tomato Basil Soup

  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 3-14 ounce cans of fire roasted tomatoes (I prefer Muir Glen brand) , do NOT drain
  • 3- 14 ounce cans of organic crushed tomatoes, drained
  • 1 to 2 cups of low sodium, organic vegetable stock
  • 1/4 cup of half and half
  • 1 Tbsp crushed red pepper
  • 15 fresh basil leaves, about 1/4 cup chopped
  • salt and pepper, to taste
  • 1-2 Tbsp olive oil

Directions for Fire Roasted Tomato Basil Soup

  1. In a stock pot over medium heat, add olive oil and saute the diced onion 2 to 3 minutes until translucent.  Add minced garlic and saute with the onion for 1-2 minutes until lightly browned.  
  2. Add the 3 cans of fire roasted tomatoes with it's liquid to the stock pot. Stir.  Add the 3 cans of drained crushed tomatoes.  Stir.  Cover and cook over medium heat for 15 minutes.
  3. Add 1 cup of stock ( add more stock for a thinner soup) and increase the heat to medium-high.  Cook uncovered for 10 minutes to thicken.  
  4. Add crushed red pepper, chopped basil and salt/pepper.  Lower heat to low, cook for 5 additional minutes. 
  5. Using an immersion blender or stand mixer, puree soup until smooth.  Add half and half to the hot puree.  Serve immediately.  
  6. Allow leftovers to cool completely, then place in airtight container.  Refrigerate for 7 days or freeze for 3 months.