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
- 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.
- 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.
- 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.
- Add crushed red pepper, chopped basil and salt/pepper. Lower heat to low, cook for 5 additional minutes.
- Using an immersion blender or stand mixer, puree soup until smooth. Add half and half to the hot puree. Serve immediately.
- Allow leftovers to cool completely, then place in airtight container. Refrigerate for 7 days or freeze for 3 months.