Chunky Tomato Basil Soup
User Reviews
4.5
Chunky Tomato Basil Soup
Description
In this recipe, yellow onions are slowly browned in olive oil before adding minced garlic, which together create a flavorful base. Whole peeled tomatoes are diced and combined with vegetable stock, chopped basil, and butter, then brought to boil. Baking soda is incorporated briefly to reduce the soup's acidity and encourage gentle bubbling. Simmering for 45 minutes helps the flavors meld while retaining chunks of tomato for texture.
The soup delivers a balance of bright herbaceous notes from fresh basil and rich savory taste enhanced by butter and Parmesan topping. The choice to leave it chunky rather than fully blended allows for more varied mouthfeel and a rustic character.
This soup pairs well with crusty bread for dipping or as a light lunch or appetizer option.
Ingredients
- 2 tablespoons olive oil
- 2 medium-sized onion chopped, yellow
- 8 cloves garlic minced
- 2.5 ounces basil chopped (or 1.5 teaspoons dried basil, fresh leaves
- 3 (28-ounce) cans whole peeled tomatoes including juices/puree*
- 3 cups vegetable stock
- 2 tablespoons butter
- 1 teaspoon baking soda
- salt I added no salt, sea salt
- Parmesan Cheese grated, for serving
Instructions
- In a large pot, sauté the onion in the olive oil over medium heat until browned, about 10 to 12 minutes.
- Add the garlic and sauté another 3 minutes.
- While onion and garlic are sautéing, open your canned tomatoes and dice the whole tomatoes.
- Add the diced tomatoes and juices/tomato puree to the pot with the sauteed onion and garlic.
- Add the vegetable stock, chopped basil and butter. Stir until butter is melted and incorporated.
- Add the baking soda. This will cause the soup to bubble up quite a bit, so make sure your pot is big enough to hold a little momentary soup fizz. The bubbles/fizz will die down after a few seconds of stirring.
- Bring pot to a full boil then reduce the heat to a simmer and cook for 45 minutes.
- Optional: You can blend part or all of this soup for a smoother consistency, though I like it chunky.
- Serve with grated parmesan on top. Seriously. It’s the bomb!
Notes
- Whole peeled tomatoes are preferred for control over chunk size, but canned diced tomatoes can be substituted.
- Using baking soda requires a large pot to accommodate bubbling reaction, which neutralizes acidity.
- Grated Parmesan cheese is recommended on serving to add a savory touch.
- The soup can be partially or fully blended if a smoother texture is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1of 10 | |
| Calories | 170kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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