Best Tomato Soup Recipe
Savor the simplicity of an Easy Tomato Soup that envelopes you in its warm embrace while filling you with hearty satisfaction.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop Cooking
- Cuisine: American
Ingredients
Scale
- 6 tablespoon Butter
- 1 1/2 large Sweet Onion (coarsely chopped)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly ground)
- 6 large Garlic Cloves (chopped)
- 2 tablespoons Tomato Paste
- 1/2 cup Dry White Wine (I used a chardonnay)
- 2 - 28 ounce cans Fire Roasted Petite Diced Tomatoes (I prefer Muir Glen)
- 2 tablespoons Light Brown Sugar (firmly packed)
- 2 cups Fresh Basil, loosely packed (stems removed)
- 4 large Fresh Thyme Sprigs (whole)
Instructions
- Heat a large Dutch Oven over medium heat. Add 6 tablespoons of butter.
- Add 1 1/2 large chopped sweet onion and turn the heat down to medium.
- Stir frequently for 8-10 minutes until the onions are tender and translucent.
- Add 6 large chopped garlic cloves and cook for 1 minute.
- Stir in 2 tablespoons of tomato paste.
- Deglaze the pan with 1/2 cup dry white wine and cook at a low boil until the liquid has been reduced by half.
- Add 2-28 ounces cans of petite diced fire-roasted tomatoes and 2 tablespoons of light brown sugar.
- Add 2 ounces fresh basil (stems removed) and 4 large sprigs of fresh thyme. Stir until everything is combined.
- Turn the heat down to a simmer. Simmer for at least 30 minutes. And let it cool enough to work with it.
- Discard the thyme sprigs.
- Using a food mill, grind a couple of cups of tomato mixture at a time into a large bowl until you have finished the batch. See other methods in notes.
- Pour the tomato soup back into the Dutch Oven and reheat.
- When ready to serve, spoon into bowls, and add a dollop of sour cream on top. Top with a small sprig of basil leaves and croutons.
- ENJOY!!
Notes
- You'll want to cook the onions on medium heat, not too hot, and stir them frequently, otherwise, they can burn pretty easily in the pan. Cook them until they become tender and translucent.
- The full flavor of basil can never be achieved when using the dried herb in a tomato basil soup. But I understand sometimes you just can't find fresh basil. If there is absolutely none available, you can add between two and three teaspoons of dried basil in the tomatoes. Taste as you're adding for the desired results.
- Set the heat on as low as you can get it and let this simmer for about an hour. Make sure, while it is simmering, to stir it every once in awhile, otherwise, you may find that it has burned on the bottom.
- For this soup, I chose the medium stainless steel disc with my food mill, because I like tomato basil soup more smooth and silky than chunky. Make sure and let the soup cool slightly to be able to work with it when you grind it.
- Other methods for blending the soup:
- An Immersion Blender. This is one of the most convenient options. With this tool, you can blend the soup directly in the pot. It is easy to control the level of blending, chunky to smooth, without transferring the soup to another container.
- Countertop Blender. With this method, you will want to work in smaller batches as the hot liquid can create pressure and cause the lid to pop off. Utilizing the pulsating function allows you to control the desired levels of smoothness or chunkiness.
- This soup can easily be converted into a Keto-friendly recipe. Just exchange the brown sugar for a sugar substitute like monk fruit sweetener.
- This tomato basil soup freezes great. Make sure and let it cool completely before you transfer it to a tightly sealed freezer-safe container. This can be stored in your freezer for up to six months.
Nutrition
- Serving Size: 1 1/2 Cups
- Calories: 347
- Sugar: 23 g
- Sodium: 1060 mg
- Fat: 17 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 46 mg
Find it online: https://lingeralittle.com/healthy-ish-tomato-basil-soup/