FOOD

My Favorite Tomato Basil Soup

Chris Klemens

If you are looking for a tomato basil soup that will rock your world, look no further, folks!

I found this recipe with my mom when we were visiting family in Minnesota, and I ask my mom if we can make this every single time that I am home because it is THAT good! Here it is and if you make it, send me photos on Twitter or Instagram!


Ingredients

  • 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

Instructions 

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Return the puréed soup to the saucepan, and place over medium heat. Warm until heated through. Season to taste with salt and pepper.
  6. I love to ladle the soup into individual bowls or large mugs and serve with a toasted 9-grain baguette.

Enjoy!