Love love love the combination of tomato basil soup and a good grilled cheese sandwich. Especially on a cold winter day. I have tried to make tomato basil soup in the past and wasn’t truly satisfied with the results. As a result, I usually end up adding some milk and basil to Campbell’s condensed tomato soup.
This soup here may have changed all of that. The flavor of the red pepper is so great in this, but I have to admit I was skeptical at first. Will definitely use this recipe again and again! Also, fresh basil is definitely key. I ended up going to two different grocery stores because the first was all out. How does that happen!? Disgraceful…
2 Tbsp olive oil
1 stalk celery, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 small zucchini, diced
28 oz. petite diced tomatoes
1/2 tsp salt
2-1/2 cups chicken stock
1 Tbsp sugar
1 tsp salt
1 tsp black pepper
1/3 cup fresh basil, diced
1 cup heavy cream
2 Tbsp grated Parmesan cheese
Salt and pepper, to taste
- Heat olive oil in a large pot. Add celery, red pepper and garlic. Cook for 2 minutes. Add zucchini and tomatoes. Season with 1/2 tsp salt. Cook for 5 minutes.
- Pour in chicken stock and bring to a boil. Cover, reduce heat and simmer for 15 minutes.
- Remove from heat. Stir in sugar, 1 teaspoon each of salt and black pepper and fresh basil. Cool soup for 10 minutes.
- Process the soup with a immersion blender, and warm slowly (or in small batches in a food processor or blender until desired consistency then pour back into pot).
- Once soup is warmed, add cream and grated Parmesan cheese. Continue warming until heated through, but don’t bring to a boil. Season to taste with any additional salt and pepper, if desired.
Source: Adapted from Cooking During Stolen Moments