| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 12 servings |
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 large carrots, peeled and finely diced
- 1 clove garlic, grated on a rasp grater
- 1 medium onion, finely diced
- 2 tablespoons tomato paste
- Three 28-ounce cans whole tomatoes
- 4 cups vegetable or chicken broth
- 2 tablespoons finely minced fresh parsley
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh basil
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 1/2 baguette, sliced into rounds
- Olive oil, for drizzling
- 1/2 cup grated Parmesan
Instructions
- For the soup: In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic and onions and stir and cook for 5 minutes. Add the tomato paste and cook, stirring, another 2 to 3 minutes. Add the canned tomatoes, broth, parsley and 1 cup water and stir. Bring to a boil, then reduce the heat, cover the pot and simmer for 15 minutes.
- Use an immersion blender to puree the mixture, still leaving some texture to the tomatoes. Add the cream, basil and some salt and pepper, and simmer for another 5 minutes.
- For the croutons: Drizzle the baguette rounds lightly with olive oil. Place little piles of Parmesan in a nonstick skillet. Place a baguette round on top of each pile. Turn on the heat to medium. Press with a spatula as you melt the cheese into each round. When set, flip to the other side to toast.
- Serve the soup with 1 or 2 croutons on top.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 231 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 8 g |
| Cholesterol | 23 mg |
| Sodium | 807 mg |
| Serving Size | 1 of 12 servings |
| Calories | 231 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 8 g |
| Cholesterol | 23 mg |
| Sodium | 807 mg |
Reviews
This soup is fabulous! I did add a little extra garlic and 1 tablespoon dry italian seasoning. I simmered the soup about 45 minutes, cooled it overnight in the fridge and used my nutribullet to get the lumps out. Haven’t made the croutons yet. This was better than the canned soup I love. It does make a lot of soup so I’m going to freeze it in quart bags. No more canned tomato soup for me!
We love this soup, I added sour cream when I served it, along with garlic croutons. Since we live in New Mexico where green chili is famously harvested I made green chili grilled cheese sandwiches! This is a keeper
So easy & super yummy. I did add some celery & 3 cloves of garlic. For the croutons I had some Romano too & used pepper oil for a little kick!
This will be my go to recipe for tomato basil soup! I tweaked it a little by using fire roasted diced tomatoes for 2 of the cans because it is what I had on hand. I also simmered with a parmesan rind (I keep the rinds in my freezer to add depth of flavor to soups). I didn’t have parsley so I doubled the fresh basil. Lastly, I added 2 T of sugar just to cut the acidity of the tomatoes. Husband said it is restaurant quality! 🙂
I was the kid who had tomato soup for lunch every day, like “Harriet the Spy”. As an adult, it’s still my #1 comfort food. The first time I made this it was exquisite.
Wonderful!
This is not only delicious but it is so easy to make. I used my own homemade chicken broth but other than that followed the recipe completely. Only made 1/3 of the recipe because of some of the comments, it’s enough for the 2 us for now but I wouldn’t hesitate to make the entire batch and freeze it.
Only question I have, how to reheat the frozen croutons?
Good soup! It didn’t give me that wow factor I was hoping for but definitely better than canned. Fairly easy too! My emersion blender didn’t seem to be up for the task of breaking up the tomatoes so I ended up having to use my blender to purée in batches.
I have never been a fan of tomato soup until now. This soup is so fragrant and full of flavor. My only modification is that I omitted the parsley and doubled up on the Basil. Basil +Tomatoes = a marriage made in culinary heaven. Enjoy!!
Love this so much, especially over rice!