With cold weather right around the corner it's the perfect time to make my Tomato Basil Soup. And, you must have grilled cheese if you are going to have Tomato Basil Soup. This soup doesn't take much time to make and if you have left overs it keeps well in the fridge for up to a week. As you may have noticed I cut the sandwich in diagonal slices. Folklore has it that cutting sandwiches diagonally is a sign of love.
Let's get started!
I had all the ingredients in my pantry or fridge for Tomato Basil Soup except the fresh parsley and basil. I choose to make a run to the grocery store to pick them up but you can certainly use dried herbs as well and it tastes just as wonderful. Although it looks like salt in the bowl it is sugar. When making Tomato Basil Soup you need a bit of sugar to help cut down the acidity of the tomatoes. The first step is to cut up your onion. I am an onion lover and cut them up not to big and not to small. But you can decide how big of a chop you use for the onion. Go ahead and add them to a large pot with 4 tablespoons of butter. We want our Tomato Basil Soup to have as much flavor as possible and by using butter to sauté the onions in they will pick up the wonderful flavor of the butter.
I hope you love my yellow spoon as much as I do! Sauté the onions until they are soft. About 4-5 minutes. Next add the diced tomatoes into the pot that has been you have been sautéing the onions in. Just go ahead and dump the whole can in your soup pot.
You are almost half finished! Tomato Basil Soup is that easy to whip up in a few minutes! Add your 6 cups of tomato juice.
Yep, sugar helps cut down the acidity of the tomatoes, especially the canned tomatoes. I add 4 tablespoons of sugar. You can add a bit more or less depending on your preference. Keep tasting and adding sugar but no more than 6 tablespoons. Who knew that Tomato Basil soup had chicken broth in? I did! Add your chicken broth as it adds flavor to the soup.
Throw in the pepper. No salt needed for this soup as the tomatoes and other spices provide all lusciousness you need for the soup.
Let the soup simmer for 5 minutes. Do not let your soup boil. Turn the heat off and add in the cream. I use 1 cup of heavy cream but you can use half and half if you prefer a lighter soup.
As I mentioned I decided to use fresh herbs for this post I thought they would add more color and dimension to the photos. I have made this soup many times using dried basil and parsley and people love it. Also, I add a couple of tablespoons of basil as I like a mild taste. My daughter loves basil and adds 4 tablespoons of basil. Your soup, your choice!
Stir it all in and you are finished! Tomato Basil Soup is such an easy recipe that you can be a beginning cook or an experienced cook and follow the directions easily. Find the recipe below and make sure to cut your grilled cheese diagonally we all know they taste better that way!
Ingredients:
4 tablespoons butter
1 medium onion chopped in small pieces
1 large can of diced tomatoes (28 ounces)
6 cups tomato juice
4 tablespoons of sugar
½ cup of chicken broth
¼ teaspoon of black pepper
1 cup heavy cream
2 tablespoons parsley
2 tablespoons basil
Directions:
1. Using a large soup pot turn the heat to medium. Melt the butter and add the onions. Sauté until soft about 4-5 minutes.
2. Add the can of tomatoes and mix together.
3. Add the 6 cups of tomato juice and stir together.
4. Measure the sugar and add a tablespoon at a time to the soup mixture. Tasting after each addition for the level of acidity in the tomatoes. I use 4 tablespoons but depending on the type of tomatoes and juice you use you may need more or less.
5. Add the chicken broth and pepper then simmer the soup for 5 minutes over low heat. Please do not boil.
6. Turn the heat off and pour your cream into the hot soup mixture.
7. With the heat turned off add in the parsley and basil. Stir to combine.
8. I like to add a little bit of chopped basil and parsley to the top of the soup.
Enjoy!
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