Chunky Tomato Basil Soup Recipe

Chunky tomato soup with fresh basil is warm and delicious year-round! Serve this simple tomato soup with your favorite toasted cheese!    

– 2 tablespoons olive oil – 2 medium-sized yellow onions chopped – 8 cloves garlic minced – 2.5 ounces fresh basil leaves chopped (or 1.5 teaspoons dried basil) – 3 (28-ounce) cans whole peeled tomatoes including juices/puree* – 3 cups vegetable stock – 2 tablespoons butter – 1 teaspoon baking soda – sea salt I added no salt – Grated Parmesan cheese for serving

Ingredient

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Step 1

 In a large pot, sauté the onion in the olive oil over medium heat until browned, about 10 to 12 minutes.

Direction

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Step 2

Add the garlic and sauté another 3 minutes.

Chunky Tomato Basil Soup Recipe

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Step 3

While onion and garlic are sautéing, open your canned tomatoes and dice the whole tomatoes.

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Step 4

 Add the diced tomatoes and juices/tomato puree to the pot with the sauteed onion and garlic.

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Step 5

Add the vegetable stock, chopped basil and butter. Stir until butter is melted and incorporated.

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Step 6

Add baking soda. This will cause the soup to bubble up, so make sure your pot can handle it. After stirring for a few seconds, the bubbles will subside. 

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Step 7

 Bring pot to a full boil then reduce the heat to a simmer and cook for 45 minutes.

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Step 8

Optional: You can blend part or all of this soup for a smoother consistency, though I like it chunky.

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Step 9

Serve with grated parmesan on top. Seriously. It’s the bomb!

Also See

Poached Salmon Recipe