Homemade tomato basil soup = pure fall comfort.
As I sit here thinking of what I could say about this recipe I am at a loss of words. It’s the kind of soup you take a spoonful of and then close your eyes to really enjoy. It’s the kind of meal you make and everyone is quietly slurping their bowls clean. (Yes even my non-veggie lover Oliver ate every last drop!) So I don’t think much explanation is needed for this recipe.
To quote my husband, “This soup is a homerun. Please tell me you wrote this recipe down.” Well I did and as you can see this recipe is a bit of a commitment. It will take a chunk of your Sunday afternoon to make but it is so worth it. And in the end you will be left with a meal + a couple of additional meals that you can freeze for an upcoming cold winter day.
Note: After adding cream my tomato base was a bit orange colored but don’t let that fool you, it is packed with tomato-y goodness. Below I have a picture of my soup without cream that is ready to freeze in jars. If you haven’t frozen food in jars before, give it a try! Just be sure you use jars with no “shoulders” on them.
- 3 Tbls olive oil
- 1½ c chopped carrots
- 1½ c chopped onion
- 4 cloves garlic, minced
- 10 c peeled, slightly seeded tomatoes, roughly chopped (about 12 large tomatoes)
- 32 oz chicken stock
- 10 basil leaves (plus more for garnish)
- 1-2 tsp salt
- 1 tsp pepper
- fresh parmesan cheese (for garnish)
- cooked cheese tortellini (optional, for garnish)
- ½ c heavy cream* (see instructions for details - ¼ c cream for every 2 c of tomato soup base)
- In a large stock pot heat olive oil over medium heat, add carrots and onions. and sauté for 10 minutes.
- Add garlic and continue to cook and stir a couple of minutes more.
- Add tomatoes, chicken stock, basil, salt and pepper and simmer for 45 minutes, stirring occasionally.
- Working in batches, ladle tomato mixture into a high powered blender (or use a hand held immersion blender) and blend until smooth. What you are left with is what I call tomato soup base.
- At this point you can pour the soup base into freezable jars or freezer bags and freeze for future use.
- For every 2 cups of tomato soup base, add ¼ c heavy cream. Heat base and cream in a sauce pan until hot. Serve with cooked cheese tortellini if desired. And/or top with freshly grated parmesan cheese, and basil.