01/05/2026
Here we go again
Tomato soup may be the most comfortable go to soup for most of America, paired with the perfect grilled cheese or cheesy herbed croutons, what’s your combo???
Tomato soup
Ingredients
5 tablespoons olive oil
5 (yes!) 5 tablespoons butter
1/4 to 1/2 teaspoon crushed red pepper flakes
4 large carrots, peeled and chopped
1 large onion, chopped
3 garlic cloves, minced
3 teaspoons dried basil
4 cans (28 ounces each) whole peeled tomatoes, undrained
1 container (48 ounces) chicken stock
3 tablespoons tomato paste
3 teaspoons sugar (optional)
1 teaspoon salt (to taste)
1/2 teaspoon pepper
1 cup heavy whipping cream, optional
Fresh basil leaves, thinly sliced, not so optional
In a 12 quart heavy bottomed stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 10-15 minutes. Add garlic and dried basil; cook and stir 2 minutes longer.
Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 25-35 minutes.
Remove pan from heat. Using a blender, or immersion blender puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.
Pair with your favorite grilled cheese or cheesy croutons for some added buttery goodness!
B.
I hope you enjoy
Eat
And
Repeat
