Chunky Tomato Basil Soup Recipe
Serve guests a hearty, delectable side dish or light entree in simple tomato soup with basil.
INGREDIENT
– 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, brown the onion in olive oil for 10–12 minutes over medium heat. Sauté garlic for three more minutes.
Step 1
Dice the canned tomatoes while the garlic and onion cook. Mix sautéed onion and garlic with diced tomatoes, juices, and tomato puree in a pot.
Step 2
Butter, chopped basil, and vegetable stock. Stir until butter melts and blends.
Step 3
Add baking soda. This will significantly increase the soup's bubble size, so use a large pot for a brief soup fizz.
Step 4
Sparkles and bubbles disappear after a few seconds of stirring. After boiling, lower the heat to a simmer and cook for 45 minutes.
Step 5
You can blend the soup for a smoother texture, but I like it chunky. Serve with Parmesan. For real. Absolutely amazing!
Step 6
See Also
See Also
Easy Mexican Rice Recipe
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