Originally posted on August 12, 2009
1 clove garlic (optional)
1 can peeled tomato puree
5 cups veg/chicken stock
Basil, salt, pepper
I was craving tomato basil soup and decided to try making it on my own. I was a bit skeptical at first but it turned out pretty well! The recipe said it would take about 35 minutes but it took me about an hour to complete. It was okay though since I watched Dinner Impossible and Top Chef Masters as I cooked (can you say inspiration?)
First, chop the onion and sautee in a large soup pot until soft. I sauteed it with garlic but you don’t have to. When the onion is soft, pour in the can of tomato puree and 5 cups of chicken broth. Bring it to a boil and then turn down the heat and let it simmer until the soup starts to thicken a little bit. Oh, I also added some milk to give it some volume and depth and let it thicken. I would have used heavy milk/heavy whipping cream if I had some, but I didn’t so I just used regular nonfat milk. Add salt and pepper to taste. When the soup looks like it’s almost done, add in the basil (thinly chopped).
This last step really helped me thicken the soup (it wasn’t that thick before). So I took a stick blender and blended the soup and onion chunks. This helped thicken the soup a lot since it broke down the onion chunks and gave it that tomato basil soup texture that you see in restaurants. Eat with croutons or crackers and it’s delicious.