Tomato Basil Soup
Summer is officially over with hot days and BBQ everything. Cooler fall days call for hearty soups and comfort foods. And here we go #fortheloveofsoup – my fall recipe for Tomato Basil Soup.
Did you know that cooked tomatoes have significantly higher levels of lycopene and antioxidants compared to raw? Just sautéing tomatoes for 2 min increase lycopene by 54% and antioxidants by 28%.
Tomato Basil Soup
Classic recipe for Tomato Basil Soup. Hearty, savory and warming the heart and soul. All you need for a chilly day.
Ingredients
- 2 Tbsp. olive oil
- 1 med. onion
- 2 cloves garlic
- 3 cup vegetable or chicken stock
- 1 can (28 oz) whole peeled tomatoes
- 1 red bell pepper
- 2 bay leaves
- 1 cup basil leaves
- 1 Tbsp. butter
- 1/2 tsp. sugar
Instructions
- In a sauce pan heat oil on medium. Chop finely onion and garlic and add to the pot with oil.
- Cook 10 min, regularly stirring until soft.
- Add stock, tomatoes, red bell pepper chopped, bay leaves and basil leaves. Heat to boiling on high.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- Remove from heat, discard bay leaves. Stir in butter and sugar.
- Process in batches in blender or using an immersion blender. Blend soup until smooth and velvety.
- Add salt and pepper to taste. Optionally add your favorite herbs like oregano or parsley.
Tags
soup tomato basil tomato soup
