hearty tomato basil soup

Okay, it’s officially autumn now so I can totally get away with sharing a soup recipe.

Not that I had let the summer season stop me…

But at least at this point in the year I can feel more reasonably justified. Even though it’s still about 90 degrees in the shade…

Boo, Florida.


Regardless of the weather, folks, it’s officially fall! (Ohmygawdyay!!! Wait, where did the year go?!)  I have mixed emotions.

However, I will say that my feelings about this soup are decidedly one-sided.

Tomato soup is very nostalgic for me.  I was a big fan of Campbell’s Tomato soup and a grilled cheese sandwich back in the days of elementary school-night dinners.  Frankly, this particular soup recipe has all of the comfort those memories, plus a basil and garlic upgrade suitable for an adult palate.

But seriously, it doesn’t matter if you have a 7 p.m. bedtime or you miss the days when all you had to worry about was whether you had your spelling words copied three times for homework.  You will like this soup.

Cross my heart.


Tomato Soup

adapted from The Novice Chef

  • 2 scant tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 large yellow onion, sliced
  • 2 (28 oz) cans whole peeled tomatoes, preferably San Marzano (I actually used one 28 oz can of Whole Foods’ brand whole peeled tomatoes and then on can of San Marzano)
  • 1 cup vegetable stock
  • 2 scant tablespoons sugar
  • 1/4 cup + 2 tablespoons reduced fat (2%) evaporated milk
  • 8 large fresh basil leaves, roughly chopped
  • 1/4 teaspoon dried oregano
  • sea salt and freshly ground black pepper, to taste

In a dutch oven, heat olive oil and minced garlic over medium heat, watching closely to make sure the garlic doesn’t burn.  After garlic is fragrant, add onion and cook until translucent, with stirring (about 7-8 minutes).

Add both cans of peeled tomatoes and their juices.  Add vegetable stock and sugar.  Bring soup to a low simmer and cook with occasional stirring for 12-14 minutes, or until soup begins to thicken.

Carefully transfer soup to a blender (or if you’re fancy, use an immersion blender) and puree soup until completely blended (when no large chunks remain).

Return soup to the dutch oven on medium low heat and add evaporated milk, oregano and basil.  Season with salt and pepper.

Serve hot and comforting with a grilled cheese sandwich or a slice of garlic bread.



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