Fresh Tomato Basil Soup Recipe
Fresh Tomato Basil Soup is quick and easy, and has amazing flavor! Fresh tomatoes are slow simmered with onions and garlic in chicken broth, pureed until smooth, seasoned with fresh basil, and a little salt and sugar. Ready in 35 minutes!
Ingredients
- 3 medium garden fresh tomatoes (or vine ripened tomatoes)
- 1 small onion
- 3 teaspoons jarred minced garlic
- 1 ½ cups chicken broth
- 1 Tablespoon fresh basil
- 1 Tablespoon butter
- 1 Tablespoon all-purpose flour
- ¾ teaspoon salt
- 1 ½ teaspoons white sugar
Instructions
- Dice the tomatoes and onions, and chop or tear the fresh basil.
- In a medium sauce pan, over medium heat, combine the tomatoes, onion, garlic, and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors.
- Add in the basil, remove from the heat and allow to cool for 5 minutes.
- (CAUTION - See notes) For the safest option use a handheld immersion blender to puree the soup. You can also puree in a food processor with a locking lid but be very careful when removing the lid.
- In a sauce pan, melt the butter over medium-low heat.
- Stir in the flour, until no lumps are left, to make a roux. Cook for about 1 minute, stirring often.
- Gradually whisk in a bit of the tomato mixture, so that no lumps form.
- Then slowly stir in the rest, a little bit a time until all of the tomato mixture is mixed in.
- Sprinkle in the sugar and salt. Add more if needed.
Video
Notes
- CAUTION - Do NOT use a regular blender. Hot soup (or other hot liquids, for that matter) will steam and expand in the blender, which can push the top off and cause a mess and burn hazard.
- Tomato soup without cream freezes quite well. Wait until the soup has cooled completely then prepare a rigid plastic container with an airtight lid. Pour the soup into the container leaving 2 inches of space so the soup can expand as it freezes. Seal the container with the airtight lid, write the storage date then stick in the freezer. Homemade tomato soup will keep for about 4 to 6 months.
Nutrition
Serving: 1Calories: 170kcalCarbohydrates: 23gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 983mgPotassium: 709mgFiber: 3gSugar: 11gVitamin A: 1766IUVitamin C: 32mgCalcium: 56mgIron: 1mg
Tried this recipe?Please consider Leaving a Review!