Heat a large Dutch Oven on a medium high 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.
Add 1/2 cup dry white wine and cook at a low boil until the liquid has been reduced by half.
Stir in 2 tablespoons of tomato paste.
Add 2-28 ounces cans of petite diced fire roasted tomatoes and three 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 1 hour. And let cool enough to work with it.
Discard the thyme sprigs.
Using a food mill (or a food processor), grind a couple cups of tomato mixture at a time into a large bowl until you have finished the batch.
Pour the tomato soup back into the Dutch Oven and reheat.
When ready to serve, add a dollop of sour cream into each bowl. Top with a small sprig of basil leaves and croutons.
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. It takes anywhere from 8 to 10 minutes.
Buy the tubes of tomato paste instead of the cans. All you have to do is put the cap back on and store it in the fridge.
Tomatoes are a heart-healthy superfood. Fresh ones are best in the summer and early fall months which is when they’re at their peak. It’s best to stock up and either can or freeze during this season. In the colder months, like what we’re in right now, I use canned tomatoes which carry with them the same nutritional value as fresh ones because they are picked and canned when they are fully ripened.
Please, if at all possible, use fresh basil in this soup. Cut off the stems, because the larger ones can be a little bitter. But, the leaves, you can throw in whole because they’ll be ground down with the food mill or pureed in the food processor.
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 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.
If you don’t have to have a food mill, you don’t have to go out and buy one. You can put the tomato soup in a food processor and get similar results. Or you can serve the soup as it is, especially since this recipe calls for crushed tomatoes. Just know it’s gonna be a little chunky.
This soup can easily be converted to a Keto-friendly recipe. Just exchange the brown sugar for a sugar substitute like monk fruit sweetener. (Which btw I use in my coffee all the time. I honestly cannot tell the difference between it and sugar.) You can use whole cream instead of half and half, but really that won’t make that big of a difference.
This tomato basil soup freezes great. Make sure and let it cool completely before you transfer it to a tightly sealed freezer-safe container otherwise it will heat up your freezer and cause condensation in it. This can be stored in your freezer for up to six months.
Serving Size:1 1/2 Cups
Saturated Fat:11 g
Unsaturated Fat:6 g
Trans Fat:0 g
Keywords: tomato and basil soup, easy tomato basil soup, tomato basil soup recipe no cream