Tomato Basil Soup
Equipment
- immersion blender or blender
Ingredients
- 3 tbsp olive oil
- 1 large sweet onion, diced
- 3 medium carrots, peeled and diced
- 4 cloves garlic, minced
- 1 28 oz can crushed tomatoes (or whole tomatoes)
- 1 14.5 oz can fire-roasted diced tomatoes
- 3 cups chicken or vegetable broth
- 2 tsp dried basil
- ⅓ cup heavy cream or full-fat coconut milk
- ¼ cup fresh basil leaves, chopped
- ½ tsp red pepper flake optional, adds a beautiful warmth
- sea salt and pepper to taste I use roughly ½ tbsp sea salt and 1 ¼ tsp pepper
Instructions
- In a large soup pot or dutch oven, heat the olive oil over medium heat.Add the onions and carrots and cook for 10 minutes or until golden brown. Add the garlic and cook for 2 more minutes.
- Stir in the cans of tomatoes with their juice, chicken broth, dried basil, sea salt, and pepper to taste. Bring to a boil, lower the heat, and simmer for 15 more minutes.
- Next, stir in the heavy cream and fresh basil. Simmer for five more minutes and serve hot.
Freezer-Friendly
- Make the soup as directed, leaving out the heavy cream. Freeze the soup.To reheat, thaw the soup in the fridge overnight and reheat it on the stove. Add heavy cream during the last 5 minutes of reheating.