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Stovetop Tomato Basil Soup – The Real Food Dietitians


A rich and creamy tomato basil soup that goes from stovetop to table in just 30 minutes made almost entirely with pantry staples. It almost sounds too good to be true but it’s not. Try it alongside your next grilled cheese for a delicious and satisfying weeknight dinner that everyone will love.

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Your new go-to Tomato Basil Soup

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Everyone needs a solid tomato basil soup recipe that they can turn to whenever the craving for a grilled cheese strikes. This stovetop tomato basil soup is made almost entirely from pantry staples and gets its creaminess from a swirl of creme fraiche, sour cream, or yogurt or you can leave it out and enjoy a plant-based bowl of comfort that’s ready in under 30 minutes.

Ingredients to Make Stovetop Tomato Basil Soup

We know that you’re going to love this tomato basil soup recipe not only because it’s delicious and totally hits the spot, but also because it’s made almost entirely with pantry staples.

  • Whole peeled tomatoes – Find these in the canned tomato aisle.
  • Onion
  • Garlic
  • Tomato paste – this ingredient adds loads of rich tomato flavor without extra water so when cooked with the sauteed onions and garlic the naturally-occurring sugars caramelize to add depth to the soup.
  • Olive oil – we recommend Primal Kitchen Organic Extra Virgin Olive Oil with it’s blend of Spanish and Tunisian olives. It’s delicious on it’s own or in any of your favorite dishes.
  • Italian seasoning
  • Dried basil
  • Dried thyme
  • Balsamic vinegar – Just a tiny bit adds flavor and sweetness and helps balance the acidity of the tomatoes.
  • Vegetable broth
  • Creme fraiche – A popular cultured dairy product in Europe that’s lends creamy, tangy, richness to dishes like soups, stews, or sauces. May substitute heavy cream, Greek yogurt, or sour cream. Omit for vegan or use non-dairy plain yogurt or sour cream for vegan and dairy-free.

How to Make Stovetop Tomato Basil Soup

Rather than just tossing all of the ingredients into the pot, our tomato basil soup recipe calls for a simple extra step that helps build flavor with very little effort.

  1. Place a heavy bottom pot (Dutch oven) over medium-high heat. When the pot is hot, add the olive oil and swirl to coat. When the oil starts to shimmer, add the onion. Cook, stirring occasionally, for 4 minutes or until the onions just start to soften.
  2. Add the garlic. Stir and cook for 1 minute, stirring constantly until the garlic is fragrant.
  3. Stir in the tomato paste, Italian seasoning, basil, thyme, and balsamic vinegar. Cook 3-4 minutes, stirring occasionally until the tomato sauce starts to thicken and caramelize just a bit (but not burn).
  4. Add the drained tomatoes and continue to cook for 5 minutes, stirring occasionally.
  5. Add the reserved tomato juice and broth. Stir. Reduce heat and simmer uncovered for 15 minutes.
  6. Remove from heat. Transfer soup to a blender and blend until smooth. Taste and add additional salt and pepper to taste. 
  7. Stir the cream fraiche into the soup just before serving and sprinkle with fresh basil and cracked black pepper. 

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