With the bitter cold temperatures that are sweeping across much of the Midwest this week, soup is on the menu in our home! This delightful recipe for Tomato Basil soup came to me from one of our sweet friends and former staff members (hi, Amelia!), who made this for us shortly after Everett was born. Growing up, I did not particularly enjoy tomato soup (sorry, Campbell's), but after eating her version, I loved it and cannot count the number of times I have made it since! Paired with a grilled cheese, this classic is sure to bring some warmth and coziness to your day!
Ingredients:
- 1 onion, diced
- 2 to 3 carrots, diced
- 2 to 3 stalks of celery, diced
- 2 TBSP olive oil
- 2 quarts of chicken stock
- 4 cans (15 oz each) of tomato sauce
- 1 can (6 oz) tomato paste
- ~1/2 c fresh basil*, more for garnish, if desired
- Kosher salt and black pepper, to taste
- 2 cloves fresh garlic
Note:
*In the summer, I use fresh basil; during other times of the year, I use a puck of frozen homemade pesto. When using pesto, I eliminate the garlic called for in this recipe.
Directions:
1. In a large stockpot, over low-medium heat, add the olive oil. Once hot, add the onion, carrots, and celery; cook for around 10-12 minutes, or until tender, stirring every so often.
2. Transfer the mixture to a blender and add one quart of the chicken stock, garlic, and either the fresh basil or pesto. Blend until smooth.
3. Return the mixture to the stock pot and add the remaining quart of chicken stock, tomato sauce, and tomato paste. Stir well and increase heat to medium. Allow to simmer for around 20 minutes. Season with salt and pepper to taste.
4. Enjoy topped with fresh basil or croutons or served with crackers or a grilled cheese sandwich.
Alternatively, if you have an immersion blender: Beginning in step 2, add all remaining ingredients to the stock pot with the softened vegetables, blending at the end of step 3, until smooth.