Easy Garden Fresh Tomato Basil Soup
Easy Garden Fresh Tomato Basil Soup might be just the soup you are searching for. This recipe makes 9 servings with 224 calories, 7g of protein, and 7g of fat each. For $1.66 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. If you have sugar, basil, salt and pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. 3369 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Winter. It is brought to you by Neighbor Food Blog. From preparation to the plate, this recipe takes roughly 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is excellent. Garden-Fresh Tomato Soup, Roasted Tomato Soup with Fresh Basil, and Roasted Tomato Soup with Fresh Basil are very similar to this recipe.
Servings: 9
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
2 Tablespoons balsamic vinegar
Basil, to garnish
12 cups chopped tomatoes (I used a variety of kinds and didn't peel, but you can peel if you like)
6 cups chicken broth
6 garlic cloves, minced
¼ cup olive oil
Salt and Pepper, to taste
2 Tablespoons sugar
6 cups chopped yellow onions (About 2 very large onions)
Equipment:
pot
immersion blender
stove
blender
bowl
ladle
Cooking instruction summary:
In a large (at least 6 quart- bigger is even better!) heavy pot, heat the oil over medium heat. Add the onions and saute for 5-7 minutes, or until they've started to soften. Add the balsamic, sugar, and garlic and saute for an additional 2-3 minutes, or until garlic is fragrant.Stir in the chopped tomatoes and bring the mixture to a simmer. Simmer for 10 minutes, uncovered, stirring occasionally.Stir in the chicken broth and bring the mixture back to a simmer. Simmer another five minutes then taste. Season with salt and pepper as desired.Use an immersion blender to blend the soup into the consistency of your choosing. You can make it totally smooth or leave some chunks. I personally like a few chunks. You can also blend this in your blender, but I recommend draining off the liquid and just blending the solids to avoid a blender explosion! Once the solids are blended, add them back to the liquid and stir to combine.To serve, spoon the soup into bowls and top with sliced fresh basil. Swirl with half and half or heavy cream, if desired.To freeze, allow the mixture to cool then ladle it into freezer safe containers or quart size freezer bags. Freeze bags laying flat. Thaw soup in the fridge overnight then reheat on the stovetop.
Step by step:
1. In a large (at least 6 quart- bigger is even better!) heavy pot, heat the oil over medium heat.
2. Add the onions and saute for 5-7 minutes, or until they've started to soften.
3. Add the balsamic, sugar, and garlic and saute for an additional 2-3 minutes, or until garlic is fragrant.Stir in the chopped tomatoes and bring the mixture to a simmer. Simmer for 10 minutes, uncovered, stirring occasionally.Stir in the chicken broth and bring the mixture back to a simmer. Simmer another five minutes then taste. Season with salt and pepper as desired.Use an immersion blender to blend the soup into the consistency of your choosing. You can make it totally smooth or leave some chunks. I personally like a few chunks. You can also blend this in your blender, but I recommend draining off the liquid and just blending the solids to avoid a blender explosion! Once the solids are blended, add them back to the liquid and stir to combine.To serve, spoon the soup into bowls and top with sliced fresh basil. Swirl with half and half or heavy cream, if desired.To freeze, allow the mixture to cool then ladle it into freezer safe containers or quart size freezer bags. Freeze bags laying flat. Thaw soup in the fridge overnight then reheat on the stovetop.
Nutrition Information:
covered percent of daily need
