Tomato Basil Soup
In this super simple Tomato Basil Soup; onion, garlic and fire-roasted tomatoes are blended with fresh basil, thyme and broth for a deliciously classic and cozy soup. Serve ladles of piping hot soup in bowls with freshly grated parmesan on top and with a few crackers on the side. Yum!
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 6 cloves garlic finely minced
- 1 teaspoon thyme leaves minced
- 2 tablespoons tomato paste
- 1/2 teaspoon sugar
- 1/2 teaspoon red pepper flakes
- 56 ounces canned fire roasted tomatoes with their liquids or 2 (28-ounce) cans
- 4 cups low-sodium chicken broth
- 1/2 cup packed fresh basil leaves or more to taste
- 2 teaspoons kosher salt more or less to taste
- 1/2 teaspoon freshly ground black pepper to taste
- 3/4 cup grated Parmesan cheese for serving
Instructions
- Heat a tablespoon of olive oil in a large dutch oven on medium to medium-low heat.
- Add in the onion, cover and cook until soft and translucent. About 5 to 8 minutes. Then add in the garlic and thyme and cook for 1 to 2 minutes.
- Next add in the tomato paste, basil, sugar, red pepper flakes, tomatoes (and their liquids) and add a little water to each can and swirl it around to gather up any tomato-goodness that has clung to the inside.Then add in the basil and broth. Use a wooden spoon to break up the tomatoes, stir, cover and simmer on medium heat for 35 minutes, stirring every so often.
- Use an immersion blender and puree the soup right in the pot until smooth. Taste and season with kosher salt and black pepper.
- Ladle the soup into bowls and top with Parmesan cheese.
Nutrition
Serving: 1cup | Calories: 73kcal | Carbohydrates: 4g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 636mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 1mg