Tomato Basil Soup
Yield: 5 servings Serving size: 1 cup
Yield: 5 servings Serving size: 1 cup
- 1 bay leaf
- 2 garlic cloves minced
- 1/4 cup chopped fresh basil
- dash of cayenne pepper
- 1 stalk celery diced
- 1/2 teaspoon kosher or sea salt
- 1 carrot diced
- 1 pound fresh tomatoes (heirloom is best when in season... i combine vine ripe and plum)
- 2 tablespoons extra-virgin olive oil, divided
- 2 medium shallots chopped
- 2 cups vegetable broth, low-sodium
- Carbohydrate 20.3190758180221 g
- Cholesterol 0 mg
- Fat 0.458812981059655 g
- Fiber 2.95939996117353 g
- Protein 2.86382952649139 g
- Saturated Fat 0.0961101067801414 g
- Serving Size 1 1 recipe (625g)
- Sodium 1245.38995772716 mg
- Sugar 17.3596758568486 g
- Trans Fat 0.117134894317897 g
- Calories 89 calories
Step-by-step
- Preheat oven to 400 degrees.
- Slice tomatoes in half; place on foil-lined cookie sheet. Drizzle 1 tablespoon of oil over tomatoes. Slightly fold the edges of the foil in toward the tomatoes to capture any juice. Roast tomatoes 20 minutes.
- In the meantime, in a small skillet on medium-low heat, saute diced carrot and celery in the remaining 1 tablespoon of oil until tender, 10–15 minutes. Add garlic and shallots; turn heat to low and continue to saute another 4 minutes.
- Remove tomatoes from the oven, allow to cool 15 minutes or until they are cool enough to handle. Peel the tomatoes; the peeling should easily slide off. Discard peelings. If desired, push tomatoes through a sieve to remove any seeds. (It’s not necessary to remove seeds, but rather a personal preference.)
- Add all ingredients to a food processor, except broth, or use an emulsion blender to puree.
- Add the tomato puree mixture and broth to medium pot, bring to a boil; reduce heat to a low simmer and cook 15–20 minutes. Remove bay leaf and serve.
My Simple Tomato Basil Soup Recipe: A Taste of Summer
As a busy working mom, I always look for recipes that are both delicious and easy to make. This tomato basil soup fits the bill perfectly. It’s a vibrant, flavorful soup that comes together quickly, leaving me with more time to spend with my family. The best part? It uses fresh, simple ingredients that highlight the natural sweetness of the tomatoes. I love using heirloom tomatoes when they’re in season – their unique colors and flavors add a special touch to the soup. But honestly, any good quality tomatoes will do.
Choosing Your Tomatoes
The heart of this soup is undoubtedly the tomatoes. If you have access to a farmer’s market, take your time to select the most vibrant, plump tomatoes you can find. Heirloom varieties add a beautiful complexity of flavor and color, but vine-ripened or plum tomatoes work wonderfully, too. You can even mix and match for a diverse taste experience. The key is to choose tomatoes that are ripe and fragrant, indicating their sweetness and juiciness.
Roasting for Depth of Flavor
Roasting the tomatoes is crucial for bringing out their natural sweetness and depth of flavor. The process concentrates the tomato’s sugars and creates a more intense taste that beautifully complements the fresh basil. While roasting, I like to slightly fold the edges of the foil to create a little pouch, trapping the juices and preventing them from drying out. This technique ensures that the roasted tomatoes are incredibly juicy and flavorful, creating a rich base for the soup.
Simple Sauteeing for Aromatic Vegetables
Before blending everything together, I gently sauté the carrots, celery, garlic, and shallots. This step adds another layer of depth and complexity to the soup's flavor profile. The sautéed vegetables provide a pleasant subtle sweetness that counterpoints the acidity of the tomatoes, creating a delicious harmony of tastes.
Blending for Smoothness (or Not!)
You have the option of leaving some texture in your soup by skipping the full puree. Personally, I prefer a smoother consistency, but a little texture here and there is fine, too. A food processor does a great job creating a smooth puree, but an immersion blender works perfectly well, too. If you choose to remove the seeds, that’s up to your preferences. I don't usually do this myself, as I find the little seeds add texture and don't impact the taste at all.
Serving Suggestions
This soup is absolutely delicious on its own, but you can always add a dollop of crème fraîche or a swirl of pesto for an extra touch of richness. A sprinkle of freshly grated Parmesan cheese also works beautifully, especially in the colder months. A simple grilled cheese sandwich, or crusty bread, adds a wonderful contrast to the smooth, flavorful soup.
This soup is a testament to how simple ingredients can create something truly special. It’s a versatile dish, perfect for a cozy weeknight dinner or a casual gathering with friends. It's also a wonderful way to showcase the flavors of summer, capturing the essence of freshly picked tomatoes and fragrant basil. And let's be honest, the cleanup is minimal, which is always a win in my busy household!
Enjoy!
