Tomato Basil Soup Recipe
This Tomato Basil Soup Recipe is just as easy as making the canned stuff but tastes a hundred times better with the use of fresh veggies.
Servings: 8 servings
Calories: 300kcal
Ingredients
- 1 Yellow Onion, diced
- 1 Celery Stalk, sliced
- 1 Large Carrot, sliced
- 28 Oz San Marzano Tomatoes, canned
- 1 Tbsp. Minced Garlic
- 2 Tbsp. Dried Basil
- 1 Tbsp. Sugar
- 3 Sun-dried tomatoes
- ¼ tsp. Kosher Salt
- ¼ tsp. Black Pepper
- 1 Tbsp. Tomato Paste
- 2 Cups Chicken Stock
- 1 Cup Heavy Cream
- 8 Oz Parmesan Cheese, freshly grated
Instructions
- In a Cooking Blender add the veggies, herbs, spices, San Marzano Tomatoes, and Chicken Broth.
- Press the Soup button twice or corresponding setting if you aren't using the Ace Nova Blender. Then press start.
- Once the blender is complete add the cream and freshly grated parmesan(optional) and press the pulse button once, then start.
- Serve hot with fresh basil, parmesan cheese, oyster crackers, grilled cheese sandwiches, cheese frenchees, or whatever you like.
Video
Notes
- This recipe is made using a cooking blender, which I highly recommend. However, you could use a food processor to create the soup, add this to a pot on the stovetop, and then bring it to a boil. Once it reaches boiling, reduce the heat to low and slowly stir in the heavy cream.
Nutrition
Calories: 300kcal | Carbohydrates: 20g | Protein: 13g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 897mg | Potassium: 557mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2215IU | Vitamin C: 11mg | Calcium: 402mg | Iron: 5mg