Tomato Basil Soup is one of the easiest dishes to prepare and makes a great meal in itself or is a perfect side dish. I often serve soup for dinner in the days after a holiday meal. It hits the spot and is easy to re-heat if needed!

Tomato Basil Soup

Lydia Menzies

Print Recipe

Ingredients

  

• 3 lbs Roma or plum tomatoes, cut lengthwise
• 26 oz Pomi finely chopped tomatoes (in a carton)
• 2 sweet onions, chopped
• 4 cloves garlic
• 1 quart chicken stock or broth
• 4 cups fresh basil, coarsely chopped
• 1/4 cup olive oil + 2 TBSP olive oil
• 2 TBSP butter
• 1 TBSP salt
• 1 tsp black pepper

Instructions

 

• Preheat oven to 400 degrees (F)
• In a medium to large bowl, combine sliced Roma tomatoes with 1/4 cup olive oil, salt and pepper. Stir to coat.
• Spread tomatoes evenly on a baking sheet and bake for 45 mins.
• In a large Dutch oven, add 2 TBSP olive oil and butter and saute' onions and garlic over medium heat until onions are almost translucent (about 10 mins).
• Next, add in POMI tomatoes, chicken broth or stock, and basil.
• Add in the baked tomatoes from the oven and bring to a boil.
• Simmer for 45 mins.
• Use an immersion blender and blend soup to desired consistency. Or, carefully transfer soup to food processor and blend until smooth. Return to pot to keep warm and to serve.
• Serve with crusty bread and enjoy!

Cheers,

Lydia xo