Tomato Basil Soup
A rich and velvety tomato basil soup that is quick to prepare, perfect for busy weeknights and satisfying comfort food.
Ingredients
For the soup base
- 2 tablespoons olive oil Used for sautéing the vegetables, adding richness.
- 2 medium carrots, diced Provide sweetness and a slight crunch.
- 1 large sweet Vidalia onion, diced Adds natural sweetness and depth of flavor.
- 3 cloves garlic, minced Infuses the soup with a warm, aromatic quality.
- 1 teaspoon dried oregano Enhances the Italian flavor profile of the soup.
- 28 ounces San Marzano tomatoes, whole Known for their sweetness and rich flavor.
- 2 cups water or low-sodium vegetable broth Used to adjust the soup’s consistency.
- 1 cup fresh basil leaves Provides a burst of color and fresh flavor.
- 1 teaspoon kosher salt Enhances the flavors of all ingredients.
- 1/2 teaspoon black pepper Adds warmth and slight heat to the dish.
- 2 leaves bay leaves Infuses a subtle herbal note during simmering.
- 1 teaspoon granulated sugar Optional, helps balance acidity if needed.
- 1/4 teaspoon cayenne pepper Optional, adds a hint of warmth.
- 1 cup Silk Light Original Almondmilk Adds creaminess and a dairy-free option.
- 1 cup croutons Optional garnish for added texture and flavor.
Instructions
Preparation
- In a large Dutch oven or stockpot, add the olive oil, carrots, and onions. Cook over medium-high heat for about 7 minutes until the vegetables have softened and are lightly caramelized, stirring intermittently.
Aromatic Ingredients
- Stir in the garlic and oregano, cooking them for about 1 minute until they become fragrant.
Combine Main Ingredients
- Add the whole, peeled San Marzano tomatoes, water or broth, fresh basil, salt, and pepper. Stir to combine and bring to a boil.
Blend the Soup
- Carefully transfer half of the mixture to a blender and blend until smooth. Stop every 10 to 15 seconds to release steam.
Repeat Blending
- Pour the blended mixture into a large bowl and repeat with the remaining chunky mixture from the stockpot.
Simmer
- Transfer the blended mixtures back to the stockpot, add bay leaves, and simmer over medium-high heat for about 5 minutes.
Taste and Season
- Sample the soup and optionally add granulated sugar, cayenne pepper, and additional salt or pepper.
Add Creaminess
- Introduce the Almondmilk to the soup, stirring to combine until you reach your desired consistency.
Finish and Serve
- Remove bay leaves, ladle the soup into bowls, and optionally garnish with croutons or more basil. Serve immediately.
Notes
For best results, always use fresh, high-quality ingredients, especially tomatoes. Consider adding balsamic vinegar for sweetness or blending in soaked cashews for a creamier texture.