TOMATO SOUP - How to make TOMATO BASIL SOUP Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a cost-effective substitute.

Start by gathering your ingredients: 2 cups chicken broth, 2 1/2 cups tomato juice, 1 (128 oz) can of crushed tomatoes, 1 cup half and half, 1/4 teaspoon fresh cracked pepper, 1/4 cup unsalted butter, 1/2 teaspoon kosher salt (optional), and 16 leaves of fresh basil.

In a large Dutch oven over medium high heat, add the chicken broth, crushed tomatoes, and tomato juice. Stir to combine.

Bring the mixture to a gentle boil, then reduce the heat to simmer and let it simmer for 30 minutes, stirring every 10 minutes.

During the last 10 minutes of simmering, prepare the basil by stacking the leaves, rolling them up, and slicing them into thin strips. You should have about a cup of fresh chopped basil.

Add the chopped basil to the soup mixture and stir.

Remove the soup from the burner and puree it in small batches using a food processor, about 2 to 3 cups at a time. Be careful with hot liquids when blending.

Return the pureed soup to the saucepan over medium low heat. Whisk in the half and half, salt, and pepper.

Add the unsalted butter and warm the soup on medium low for the next 10 minutes to let the flavors meld together.

Serve the soup hot, optionally garnished with croutons and thinly sliced basil.

Cooking Techniques

Equipment Needed

Spice Level: