Tomato or Tomato Basil Soup

 

Try my delicious tomato soup with a grilled cheese sandwich or pair it with a fresh green salad for a lighter option.

Looking to switch things up? Try my Tomato Basil Soup Variation by adding fresh basil leaves for an extra burst of flavor during the last 15 minutes of simmering.

This creamy yet cream-less recipe is sure to become a favorite in your household. Make a batch tonight and enjoy the comforting flavors! The recipe yields 4 bowls, but feel free to double up for leftovers or a larger crowd.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
½ teaspoon fine sea salt
2 tablespoons tomato paste
1 large can (28 ounces) of whole tomatoes, with their liquid
2 cups vegetable broth
2 tablespoons unsalted butter, cut into a few pieces
1 teaspoon coconut sugar or brown sugar, to taste
Freshly ground black pepper, to taste
For the tomato-basil variation (optional): 10 to 15 fresh basil leaves, to taste

Instructions

 In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 10-15 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 1 minute.

Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 40 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.

Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the butter, sugar, and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, carefully avoiding hot steam escaping from the lid.

Since canned tomatoes vary in flavor, I always end up improving the taste of this soup by adjusting the seasonings. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), pepper, and salt  to taste

If you’re adding basil, add it now. Briefly blend again, and serve hot. This soup keeps well for up to five days in the fridge. You can freeze leftovers for up to 3 months.

 Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.