During the transition from summer to fall, there’s nothing I crave more than this tomato basil soup recipe. As the temperature starts dropping, I find myself hungry for warming bowls of soup.
- 1 tablespoon oil
- 1 onion, chopped
- 1 stalk celery
- 3 cloves garlic, minced
- salt, to taste
- pepper, to taste
- 2 tablespoons tomato paste
- ¼ cup fresh basil
- 28 oz crushed tomato, 2 cans
- 6 cups vegetable broth
- ½ teaspoon baking soda
- 2 sprigs fresh thyme
- Combine oil, onion, celery, and garlic on medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
- Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, water, baking soda, and thyme. Bring to a boil.
- Lower heat and cover, simmering for 15 minutes.
- Uncover and remove thyme.
- Use an immersion or countertop blender to blend the soup until smooth.
- Allow to cool 2 minutes and serve topped with basil.
When you’re ready to eat, garnish your tomato basil soup with fresh basil leaves. If you want to add something for crunch, pile on a few homemade croutons or roasted chickpeas. A drizzle of olive oil or some freshly grated Parmesan cheese would be delicious too.
Enjoy the soup with homemade focaccia or good crusty bread for lunch, or pair it with a sandwich, salad, or pasta for a heartier meal.
