Oh how I love soup. I think it’s the fact that it always feels like a science project. I just throw in a little of this and a little of that—taste — it needs a little more of this—stir, simmer, sit, waft (I love the word waft from chemistry lab). Most soups start and finish the same way. It’s the ingredients in the middle that are different.
I was craving some tomato soup and decided to try my own. Canned tomato products are a great pantry staple. Unlike other canned veggies, tomatoes maintain their nutrients and some actually become more available to us by processing (like lycopene). So this soup is one big bowl of veggies really.
This was a really easy soup (only have to chop one item), and it’s mostly a dump and stir recipe. I served it with pressed sandwiches. Mine had lean ham, fresh mozzarella, basil, spinach, caramelized onion and a little drizzle of olive oil. Yum!
Give this easy soup a try before the weather warms up.
Tomato Basil Soup
1/2 large yellow onion, diced
5 garlic cloves, minced ( I ❤ garlic)
1 cup shredded carrots (buy the precut matchstick ones from the store)
2 tbsp dried basil
1 large can whole, peeled tomatoes
1 small can of tomato paste
1 1/2 cups chicken stock (I used homemade turkey stock that I keep in the freezer but store bought works fine.)
Salt and pepper
- Heat oil in a large pot over medium heat. Saute onions and carrots for several minutes until soft. Add garlic and basil and cook for 2 additional minutes.
- Add can of tomatoes (all the contents) and tomato paste. Season with salt and pepper.
- Add stock of choice and stir. Simmer for at least 30 minutes. (This might be the most important step of soup making. The longer is sits, the better it gets.)
- Turn off heat and let soup cool down just slightly. Add to blender and puree until smooth. (Be careful when blending hot liquids by only filling pitcher half way and allowing some steam to escape.) Enjoy!
Makes about 6 cups of soup