Tomato Basil Soup for a Simple and Delicious Dinner
Tomato Basil Soup is so easy and delicious. With minimal hands-on time needed, this recipe allows you to attend to other tasks while it simmers on the stove. This restaurant-quality soup pairs well with gruyere grilled cheese sandwiches.
Soup in the Summer?
Summer is in full swing here in Florida, and with scorching temperatures reaching the 90’s every day, staying indoors is the smart choice.
But guess what? I just had the most incredible soup for dinner last night– yes, soup in the summer! And you know what? It was absolutely worth it.
Let me tell you about this irresistible Tomato Basil Soup that’s not only easy to make but also surprisingly light. Paired with a gruyere grilled cheese sandwich, it becomes the perfect choice for a refreshing and satisfying dinner option. Plus, the leftovers make for a delightful and quick lunch the next day!
Preparation is a Breeze
This recipe is so easy to prepare, requiring minimal hands-on time. While it simmers on the stovetop, your kitchen will be filled with the most wonderful aromas that are sure to whet your appetite. So, here’s what you’ll need for this flavorful creation:
- 4 tablespoons of butter
- half a large onion, cut into wedges
- one 28-ounce can of tomatoes
- 1½ cups of chicken stock
- ½ teaspoon of kosher salt
- ¼ cup of regular whipping cream
- ½ cup of coarsely chopped fresh basil leaves
- 1 tablespoon of freshly grated parmesan cheese (optional)
Let’s put it all together!
Start by melting the butter in a large saucepan or Dutch oven over medium heat. Then, add the onion, tomatoes (with the juice), chicken stock, and salt. Bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat and let it simmer uncovered for 40 minutes, giving it an occasional stir.
As the flavors come together beautifully, it’s time to blend the soup. You can either use an immersion blender or a standard blender to achieve a lovely coarse texture.
Now come the secret ingredients — the cream and fresh basil leaves. (Actually, the basil is not so secret– It’s in the title!) Add them to the blended soup and then blend again until everything is smooth and well combined.
Dish up the creamy Tomato Basil Soup into bowls and, for an extra touch of indulgence, sprinkle some freshly grated parmesan on top.
This recipe yields approximately 5 cups of soup, making it perfect for serving four hungry diners. For a truly satisfying experience, savor this Tomato Basil Soup alongside a Gruyere grilled cheese sandwich on 5-grain Italian bread—simply amazing!
Tomato Basil Soup
Equipment
- immersion blender or standard blender
Ingredients
- 4 tbsp butter
- ½ large onion, cut into wedges
- 1 (28 oz.) can tomatoes
- 1½ cups chicken stock
- ½ tsp kosher salt
- ¼ cup regular whipping cream
- ½ cup fresh basil leaves, coarsely chopped
- 1 tbsp Freshly grated parmesan cheese (optional)
Instructions
- Melt butter over medium heat in a large saucepan or Dutch oven
- Add onion, tomatoes (with the juice), chicken stock, and salt
- Bring to a gentle boil, then reduce heat to low
- Simmer uncovered for 40 minutes, stirring occasionally
- Using the immersion blender or a regular blender, blend the soup to a course texture.
- Add the cream and the basil leaves
- Blend again until smooth.
- Pour into bowls and top with freshly grated parmesan, if desired
Notes
- When using an immersion blender, I have found that I make less of a mess if I pour the soup into a deeper container first
- The recipe makes approximately 5 cups of soup
- This tomato basil soup is delicious when paired with a Gruyere grilled cheese sandwich on 5-grain Italian bread
If you make this soup, drop me a line and let me know how it turned out for you.
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