Fresh, delicious and really quick to make. 30 minute tomato basil soup is comfort food in a snap that used fresh tomatoes and basil with a long, slow-cooked taste.
The seasons are changing and it’s time to start thinking about the cozy comfort foods for the fall and winter seasons, which also means it’s time to start eating soups (or if you’re like me you’ve been eating them all year long).
Second to chicken soup (or first for some) I think tomato soup is the most comforting of soups. It’s what I always asked for when I was feeling under the weather when I was growing up. I’ve said it before and I’ll say it again. If you can open a can of soup, you can MAKE THIS SOUP. Make a big batch over the weekend, freeze it or keep it in the fridge for those late work nights. You’ll be glad you did.
This soup is about as fresh as you can get and it comes through because of the use of fresh tomatoes.
To give the soup thickness and texture I added cannellini beans. 99% of the time I’m a huge advocate of using dried beans, but this is one of the times I opt for canned over dried because of the soft texture of the canned beans they blend up easier.
But wait, we’re not finished… This is a popular comforting soup and what goes better with tomato soup than ANYTHING? Grilled cheese! This meal would not be complete without it, I’m bringing you a triple grilled cheese. Two cheeses on the inside and one on the outside. Whaaat? Yes! I had this meal twice in one day because it is one really great meal (or two in my case).
30 minute tomato basil soup is comfort food in a snap that used fresh tomatoes and basil with a long, slow-cooked taste.
- 1 tablespoon olive oil
- 1 medium white onion finely chopped
- 1 garlic clove finely chopped or grated
- 1 tablespoon tomato paste
- 12 ripe tomatoes chopped small
- 2-14 ounce cans canellni beans white kidney
- 3 tablespoons basil chopped
- 2 cups low sodium chicken or vegetable stock
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- To a large soup pot, heat the olive oil over medium heat and cook the onion until it starts to soften, about 5 minutes.
- Add the garlic and tomato paste, cook for 2 minutes.
- Add the tomatoes, beans, basil and stock. Bring to a simmer and cook covered for 10 minutes.
- Remove the lid and simmer for 8 minutes, stirring often.
- Stir in the basil and blend using an immersion blender or in a blender in small batches.
- Skim off any foam that may collect on the top.
- Taste for seasoning, add more salt if needed depending how salty your stock is.
This recipes yields 6 entree size servings or 12 appetizer size servings