When I think of tomato basil soup, it takes me to a place of pure comfort. I picture myself curled up on the couch on a cold and rainy afternoon, buried underneath a cozy blanket, with When Harry Met Sally playing on the tv. That day sounds marvelous for so many reasons, not least of which is the warm flavors of tomato basil soup.
If you are feeling really ambitious, you could make this soup during early fall with fresh tomatoes, but for now, I am going to stick with canned tomatoes. As much as I would love to have a Julia Child day in the kitchen, and do everything from scratch, who has time for that?! However, buying good quality canned tomatoes does make a big difference; San Marzano tomatoes are my favorite.
Turn on some of your favorite music, maybe pour yourself a glass of wine, and enjoy the process of making classic comfort food!
Tomato Basil Soup
- 2 c. Onions Diced
- 4 Garlic Cloves Minced
- 28 oz. Can Crushed Tomatoes
- 28 oz. Can Whole Plum Tomatoes
- 4 c.+2 Tbsp Vegetable Stock
- 2 Tbsp. Vegan Butter
- 2 1/2 Tsp. Salt
- 3 1/2 c. Fresh Basil
- 1/8 Tsp. Red Pepper Flakes
- In large pot or dutch oven, heat 2 tbsp of vegetable stock over medium heat.
- Add diced onions and garlic. Cook for 4-5 minutes until onions begin to soften.
- Add canned tomatoes, 4 c. vegetable stock, and 3 cups chopped basil.
- Remove pot from heat, and with immersion blender, blend all ingredients until smooth. *Sometimes the whole plum tomatoes may have some core pieces that are a bit tough- so I usually run a slotted spoon through the soup to make sure there aren't any large, tough pieces.
- Return to medium heat on the stove. Add vegan butter, salt, red pepper flakes and bring to a simmer.
- Let soup cook for about 25-30 minutes for flavors to combine.
- Add remaining 1/2 c. of chopped basil, S&P to taste. Serve immediately. Enjoy!