My Favorite Tomato Basil Soup
If you are looking for a tomato basil soup that will rock your world, look no further, folks!
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- 1/2 cup extra-virgin olive oil
- 5 carrots, peeled and chopped
- 1/2 large yellow onion, chopped
- 2-3 tablespoon red chili pepper flakes
- 1 tablespoon dried basil
- 3 tablespoon Italian seasoning
- 2 tablespoon turmeric
- 2 tablespoon cayenne (omit if sensitive to spice)
- 1 handful of cherry heirloom tomatoes (halved)
- 4 tablespoon minced garlic
- 3 cans (28 ounces each) whole Italian-style tomatoes in purée
- 2 cups chicken broth
- 2 cups vegetable broth
- Kosher salt
- Freshly ground black pepper
- To make the tomato basil soup, in a 6-to 8-quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion, Italian seasoning, 1 tablespoon of red chili pepper flakes, and dried basil and sauté, stirring occasionally until softened, 10 to 12 minutes.
- Then pour the 4 cups of broth in, along with the halved cherry heirloom tomatoes, minced garlic, 2 tablespoon red chili pepper flakes, turmeric, and cayenne, and let it come to a slow boil while occasionally stirring.
- Add the tomatoes, including the purée. Reduce the heat to in between low and medium, uncovered, for 20 minutes (or as long as possible) to blend the flavors.
- Remove soup from the heat. Purée the soup in the saucepan using a wand-type immersion blender; or, working in batches, purée in a blender or food processor fitted with a metal blade (let it cool if you do this step just to be safe).
- Return the puréed soup to the saucepan, and place over medium heat. Warm until heated through. Season to taste with salt and pepper.
- I love to ladle the soup into individual bowls or large mugs and serve with a toasted 9-grain baguette.