Tomato Basil Soup

With layers of flavors, this Tomato Basil Soup recipe is an easy and comforting dinner. Using both fresh and San Marzano tomatoes creates a naturally thick, healthy and crazy flavorful soup.

Course Lunch/Dinner, Soup

Cuisine American

Keyword Easy Tomato Basil Soup, Tomato Soup With Fresh Tomatoes

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 281kcal

Author Heather

Ingredients

1 pint grape tomatoes
1 tbsp extra virgin olive oil
1 tbsp butter
1 med onion *diced, about 1- 1 1/2 cups
4 large garlic cloves *minced
1/2 tbsp dried oregano
1/2 tbsp dried basil *optional
1 tbsp tomato paste
1 28 oz can San Marzano tomatoes
4 inch parmesan rind
32 oz chicken stock
15-20 leaves fresh basil *julienned
salt and peper to taste

Instructions

Preheat oven to 400℉. Place washed grape tomatoes on a cookie sheet (without oil) and bake until tomatoes start to burst and become slightly roasted, about 20- 30 mins.
Meanwhile heat a coated or non reactive dutch oven over medium/high heat. Once heated turn heat down to medium. Add olive oil, butter and onions and sauté to a medium caramelization, stirring occasionally.
Add garlic, oregano, dried basil and tomato paste to caramelized onions. Cook for another 1-2 mins, stirring well.
Add canned tomatoes, grape tomatoes and broth to dutch oven, stir well. Add in parmesan rind. Bring to a rolling boil over medium/high heat and then lower heat to a simmer for 30 mins.
Once simmered, remove parmesan rind and blend either using an immersion blender or standing blender.
Add julienned basil and simmer for an additional 5 mins. Salt and pepper individual bowls to taste.

Notes

*Please use as many organic ingredients as possible.*

Nutrition