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By: Chef Laura Bonicelli

Tomato Basil Soup is one of my favorite late-summer comfort food dishes. August, with its sweltering days and evenings, seems too hot for soup. However, with tomato plants hanging heavy with fruit, you need an alternative to Caprese salads every evening. Buy your tomatoes and basil at your favorite Farmers Market!

pureeing tomato soup

About Tomato Basil Soup

I don’t peel tomatoes often. It’s an extra step that I usually try to avoid. In this case, if you want a smooth tomato basil soup without tomato skins, the tomatoes need to be peeled. It’s simple. Drop the tomatoes in boiling water, let the skins split, pull off the peels. It helps to pull the peels off in a bowl of cold water.

In researching other Tomato Basil Soup recipes, I found many seeding the tomatoes. I think that a good portion of the tomato’s flavor is in the gel surrounding the seeds. So, that all stays for this soup. They are a mess to chop up, so I have a procedure for that. First, put a cutting board on top of a bowl or container, partially covering the top. Second, chop a tomato. Third, slide the tomato, and the juices, into the container.

You’ll notice that there are only a few ingredients in this soup. The hero is the tomatoes. The stock is essential, providing a background for the flavorful tomatoes once cooked and pureed. The red onion and garlic sauteed in the olive oil give it a beautiful flavor base. If you don’t have red onion, you can use yellow onion, but it will change the soup’s flavor.

tomato soup soffrito
tomato soup tomatoes
tomato soup pre-puree

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Step by Step Instructions

Tomato Basil Soup

Tomato Basil Soup

Tomato Basil Soup is one of my favorite late-summer comfort food dishes. August, with its sweltering days and evenings, seems too hot for soup. However, with tomato plants hanging heavy with fruit, you need an alternative to Caprese salads every evening. Buy your tomatoes and basil at your favorite Farmers Market!
5 from 1 vote

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Prep Time 20 mins
Cook Time 40 mins
5 mins
Total Time 1 hr 5 mins
Course Dinner, Lunch
Cuisine American, Italian
Servings 10
Calories 161 kcal

Equipment

  • immersion blends

Ingredients
  

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups chopped red onion
  • 2 carrots -- peeled and chopped
  • 2 cloves garlic -- minced
  • 4 pounds ripe tomatoes -- peeled stemmed and chopped
  • 1 1/2 teaspoons sugar
  • 1 tablespoon double-concentrated tomato paste
  • 1/3 cup chopped basil leaves
  • 3 cups chicken stock -- preferably homemade
  • 1 tablespoon Kosher salt
  • 2 teaspoons freshly ground black pepper
  • 3/4 cup heavy whipping cream
  • =====
  • pesto and croutons

Instructions
 

  • Heat the oil in a large, heavy-bottomed pan over medium-low heat. Add the onions and carrots and saute' until soft and transparent, about 10 minutes. Do not brown. Stir in garlic and cook for 1 minute.
  • Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper. Bring to a boil and lower heat. Simmer, uncovered, for 40 minutes.
  • Add cream to the soup.
  • Blend soup with an immersion blender until smooth. Serve with a dollop of pesto and croutons.

Notes

Copyright: Chef Laura Bonicelli

Nutrition

Calories: 161kcalCarbohydrates: 13gProtein: 4gFat: 12gSaturated Fat: 5gCholesterol: 24mgSodium: 744mgPotassium: 578mgFiber: 3gSugar: 7gVitamin A: 3812IUVitamin C: 28mgCalcium: 43mgIron: 1mg
Keyword basil, croutons, pesto, tomatoes
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en papillote

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