Chunky Tomato Basil Soup
Easy tomato soup with basil is a hearty, delicious side dish or light entrée, perfect for serving guests.
Servings: 10 to 12 servings
Calories: 170kcal
Ingredients
- 2 tablespoons olive oil
- 2 medium-sized yellow onions chopped
- 8 cloves garlic minced
- 2.5 ounces fresh basil leaves chopped (or 1.5 teaspoons dried basil)
- 3 (28-ounce) cans whole peeled tomatoes including juices/puree*
- 3 cups vegetable stock
- 2 tablespoons butter
- 1 teaspoon baking soda
- sea salt I added no salt
- Grated Parmesan cheese for serving
Instructions
- In a large pot, sauté the onion in the olive oil over medium heat until browned, about 10 to 12 minutes.
- Add the garlic and sauté another 3 minutes.
- While onion and garlic are sautéing, open your canned tomatoes and dice the whole tomatoes.
- Add the diced tomatoes and juices/tomato puree to the pot with the sauteed onion and garlic.
- Add the vegetable stock, chopped basil and butter. Stir until butter is melted and incorporated.
- Add the baking soda. This will cause the soup to bubble up quite a bit, so make sure your pot is big enough to hold a little momentary soup fizz. The bubbles/fizz will die down after a few seconds of stirring.
- Bring pot to a full boil then reduce the heat to a simmer and cook for 45 minutes.
- Optional: You can blend part or all of this soup for a smoother consistency, though I like it chunky.
- Serve with grated parmesan on top. Seriously. It’s the bomb!
Notes
*You can also use 3 (28-oz) cans of diced tomatoes as well! I simply prefer using the whole peeled tomatoes and chopping them myself.
Recipe Adapted from Jovial Food's Homemade Tomato Soup recipe.
Nutrition
Serving: 1of 10 | Calories: 170kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Fiber: 5g | Sugar: 19g