Fall officially arrives on September 22, and with that comes time for all of my favorite soups that I have prepared over the years. I have a cookbook that I made myself with all my favorite dishes over many many years. The one in particular that my family loves, and is super easy and so delicious is my Tomato Basil, usually served with my crusty bread.
On the first day of fall, the one thing you can find me cooking in my kitchen is my Tomato Basil soup. This year it is quite fitting since a cool front landed on our door steps a few nights ago which is highly unusual. We normally don’t get a cool front till late October!
This is a super easy soup you will love. It’s great for simple dinner parties that will make your guests think you have been cooking in the kitchen for hours, but only takes about 30 minutes. Hope you enjoy it just as much as my family! Find the pieces from my tablescape here!
Ingredients:
- 2 cans of whole tomatoes (28 oz can juice included)
- 1/4 cup olive oil
- 2 cups chipped onions
- 6 garlic cloves
- 2 tablespoons real butter
- 1/4 teaspoon red pepper flakes
- 2 teaspoons oregano
- 4 cups veggie broth
- 4 cups fresh basil leaves (I know this is a lot of basil, but you will have to trust me on this! It makes the soup taste amazing!)
- 1/2 cup heavy whipping cream
- Parmesan cheese for garnish upon serving
Directions:
- Start with the olive oil, butter and chopped onion in a 5 quart Dutch oven pot.
- Add a lil salt to the onion and olive oil. This will help sweat out the onions. Cook this on a med heat.
- When the onions look translucent, add the red pepper flakes, oregano, and chopped garlic. Stir this mixture well until mixture looks sautéed and soft.
- Add in the cans of whole tomatoes, and sauté for about 15 min.
- Then add in the 4 cups of veggie stock and 4 cups of whole basil leaves. Stir well and cover to cook for 30 min on medium heat.
- Add salt and pepper to taste.
- Now that the base of the soup is done cooking, remove the pot off the heated stove, take an immersion blender into the pot and cream all the tomatoes to the consistency that you like.
- After blending, put the pot back onto the heated stove and add the heavy whipping cream to the consistency you like.
- Turn the fire back to medium and stir in this mixture. Now the soup is complete. Serve and garnish with parmesan cheese! Enjoy!