Garden Fresh Tomato Basil Soup
A smooth, fresh soup that invokes all those childhood feelings! Serve with grilled cheese or quesadillas.
Ingredients
- ¼ cup extra virgin olive oil
- 6 cups chopped yellow onions About 2 very large onions
- 2 tbsp balsamic vinegar
- 6 garlic cloves minced
- 12 cups chopped tomatoes Any kind works. No need to peel
- 6 cups chicken or vegetable broth
- 1 bunch basil leaves finely chopped, reserve a couple whole leaves for garnish
- Salt and Pepper to taste
Instructions
- Prep all of your ingredients prior to starting to cook. Reserve a couple of whole basil leaves for garnish.
- In a large stockpot, heat the olive oil over medium heat until it shimmers. Add the onions and saute for 5-7 minutes, or until they've started to soften.
- Add the balsamic and garlic and saute for an additional 1 minute, or until garlic is fragrant.
- Stir in the chopped tomatoes and basil and bring the mixture to a simmer. Simmer for 10 minutes, uncovered, stirring occasionally.
- Stir in the broth and bring the mixture back to a simmer for about 5 minutes.
- Use an immersion blender to blend the soup until smooth. Season with salt and pepper
- Ladle the soup into bowls and top with sliced fresh basil.
Notes
If you prefer your tomato soup to be creamy, stir in a couple of tablespoons of heavy whipping cream.
To freeze: let the soup completely cool then transfer to quart or gallon-sized freezer bags (I prefer to use silicone reusable bags). Lay flat in the freezer. When you are ready to use, remove from the freezer the night before and allow to defrost in the refrigerator overnight.