This creamy tomato basil soup is ready in just over 30 minutes and will be a favorite all season long.
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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. Bonus points because I got to use on of my favorite tools to make it – an immersion blender.
The flavors of the red pepper and zucchini are so great in this, but I have to admit I was skeptical at first. Now I am a believer of this hidden veggie tomato soup and 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… this is why summer is the best so I can just pick it from my garden.
Or just use a swirl of pesto frozen in the freezer, from hacking down what was left of my garden basil at the end of the season!
Post updated 10/18/20, photo above is the original.
- 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