Tomato Basil Soup

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

Step 1:

Combine oil, onion, celery, and garlic on medium heat in a large pot. Sauté for 3 minutes until onions are translucent.

Step 2:

Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, water, baking soda, and thyme. Bring to a boil.

Step 3:

Lower heat and cover, simmering for 15 minutes.

Step 4:

Uncover and remove thyme.

Step 5:

Use an immersion or countertop blender to blend the soup until smooth.

Step 6:

Allow to cool 2 minutes and serve topped with basil when you are ready to eat.

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.