Name: Tomato basil soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons of olive oil; 1 clove garlic, chopped; 1 small onion, chopped; 1/2 teaspoon dried thyme; 1/2 teaspoon red pepper flakes; 2 tablespoons unsalted butter; 28 ounce can crushed san marzano tomatoes, or other crushed tomatoes; 5 fresh medium tomatoes, chopped; 2 cups water; 1 teaspoon kosher salt; A handful of fresh basil leaves, chopped; salt and pepper, to taste

Description

Whether you are serving this tomato basil soup as a main course or a side dish, this soup is sure to become a new family favorite!

Ingredients

Units Scale

2 tablespoons of olive oil
1 clove garlic, chopped
1 small onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
2 tablespoons unsalted butter
28 ounce can crushed san marzano tomatoes, or other crushed tomatoes
5 fresh medium tomatoes, chopped
2 cups water
1 teaspoon kosher salt
A handful of fresh basil leaves, chopped
salt and pepper, to taste

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Instructions

In a large pot over medium high heat, add the olive oil, garlic, onions, thyme, chili pepper flakes, and 1 tablespoon of butter.
Cook for 5 to 7 minutes, until the onions are translucent and the garlic is fragrant.
Add the crushed tomatoes and the fresh chopped tomatoes. Stir and cook for 3 minutes.
Add 1 cup of water, stir, and bring the mixture to a boil. Add half of the chopped basil and turn the heat to low. Cover and simmer for 40 minutes.
After 20 minutes, add 1/2 cup of water, stir, and cover. Check on your soup every 10 minutes or so to give it a stir and make sure that the bottom isn’t burning.
Turn the heat off and puree the soup using an immersion blender (hand mixer). Alternatively, transfer the soup to a blender and blend until smooth.
Add the salt, the remaining 1 tablespoon of butter and the remaining 1/2 cup of water, and stir well.
If the soup is too thick to your liking, add a little more water. Season with salt and pepper, to taste, if needed.
Divide the soup among 4 bowls and top with the remaining chopped basil and serve.
You can serve the soup with a bowl of grated parmesan cheese on the side, to sprinkle on top of the soup as well.

Notes

Store the leftover soup in an airtight container and refrigerate for 4-5 days.

Nutrition

Serving Size: 1 bowl
Calories: 187
Sugar: 10.1g
Sodium: 549.2mg
Fat: 13.5g
Saturated Fat: 4.7g
Unsaturated Fat: 1.3g
Trans Fat: 0g
Carbohydrates: 16.9g
Fiber: 4.6g
Protein: 3.7g
Cholesterol: 15.3mg