The Best Tomato Soup

best-tomato-soup-recipe-alyonascooking

I came across a soup named The Best Tomato Basil Soup from Everyday Occasions by Jenny Steffens and this recipe certainly out beats a tomato soup I’ve tried before, when I tried replicating the Nordstrom Cafe tomato soup. I adapted the name as it’s a current favorite tomato soup, made easy!

There is something tasty about a good tasting tomato soup and crisp baguette slices. Now you can achieve the consistency you prefer (smooth or lumpy) by pulsing the soup with an electric mixer, but I prefer some chunks of tomatoes in this soup. Which still calls for pulsing but not as pureed.

With simple ingredients this soup turns out pretty tasty. If you don’t have stewed tomatoes opt for whole, crushed or even diced. With some minor adjustments this recipe became a current favorite and is definitely a keeper recipe in my notebook (I literally had keeper noted on the top.)

A total must try recipe if you’re looking for an easy and tasty Tomato Soup Recipe.

best-tomato-soup-recipe-alyonascookingbest-tomato-soup-recipe-alyonascookingIngredients:

  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 4 (15oz) cans of Stewed tomatoes or 2 (28oz) of whole peeled tomatoes
  • 2 1/2 cups chicken stock
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp ground pepper
  • 1/2 cup heavy cream
  • 1 tbsp dried basil (or small bunch of fresh basil)

(TIP: I used water and chicken bullion powder for stock.) 

Directions:

1. Sauté garlic in olive oil until fragrant (about 1 min) in a medium sized pot. Add the tomatoes (with liquid) and slightly break up.

2. Then add in the stock, salt, pepper and sugar; bring to a boil and simmer 15 min.

3. Pulse soup a few times or until desired consistency, using a hand blender. Add in the basil and cream.

4. Garnish with parmesan cheese before serving.

best-tomato-soup-recipe-alyonascooking

The Best Tomato Soup
 
Cook time
Total time
 
Alyona's Cooking:
Ingredients
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 4 (15oz) cans of Stewed tomatoes or 2 (28oz) of whole peeled tomatoes
  • 2½ cups chicken stock
  • 1 tsp salt
  • 1 tsp sugar
  • ½ tsp ground pepper
  • ½ cup heavy cream
  • 1 tbsp dried basil (or small bunch of fresh basil)
Instructions
  1. Sauté garlic in olive oil until fragrant (about 1 min) in a medium sized pot. Add the tomatoes (with liquid) and slightly break up.
  2. Then add in the stock, salt, pepper and sugar; bring to a boil and simmer 15 min.
  3. Pulse soup a few times or until desired consistency, using a hand blender. Add in the basil and cream.
  4. Garnish with parmesan cheese before serving.

 

 

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