Name: Tomato-Basil Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 3 tablespoons olive oil; 3 large carrots, diced; 1 onion, chopped; 2 cloves garlic, minced; 1/4 cup fresh basil, chopped, or 1 tablespoon dried basil, crushed; 3 (28-ounce) cans whole peeled Roma tomatoes; 1 quart low-sodium chicken broth; 1/4 teaspoon red pepper flakes; 1/2 cup fresh parsley, finely chopped; 1 tablespoon balsamic vinegar; Salt and pepper to taste; Grilled or toasted bread, for serving

Tomato-Basil Soup

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5 from 1 review

Tomato soup brings me back to my childhood. Whenever I’d go back to school after having stayed home sick, my mom would send me with a thermos of homemade tomato soup, and like magic, it would get me through the day. While I can’t legally claim this will cure any ailments, I do think it has a magic all its own.

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 6-8 1x
Category: Soups

Ingredients

Scale

3 tablespoons olive oil
3 large carrots, diced
1 onion, chopped
2 cloves garlic, minced
1/4 cup fresh basil, chopped, or 1 tablespoon dried basil, crushed
3 (28-ounce) cans whole peeled Roma tomatoes
1 quart low-sodium chicken broth
1/4 teaspoon red pepper flakes
1/2 cup fresh parsley, finely chopped
1 tablespoon balsamic vinegar
Salt and pepper to taste
Grilled or toasted bread, for serving

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Instructions

In a large pot, heat the olive oil over medium-high heat. Add the carrots, onion, and garlic. Cook for 10 minutes or until the vegetables begin to soften.
Add the basil and cook for an additional 5 minutes.
Add the tomatoes, chicken broth, and red pepper ﬂakes and bring to a boil.
Reduce the heat to a simmer and cook for an additional 25 to 30 minutes.
Stir in the parsley, balsamic vinegar, salt, and pepper.
Allow the soup to cool slightly.
Purée in a blender in batches until smooth.
Ladle into bowls and serve with grilled or toasted bread.

Find it online: https://foodgardening.mequoda.com/recipe/tomato-basil-soup/