Cooler weather seems like it’s here to stay, and that means soups enter our meal rotation in full force. Tomato basil soup is a classic choice, and it’s one that has a million variations. I quickly discovered that my favorite approach is a smooth and creamy tomato basil soup (no chunks of tomato for me, please!). The cream cuts the acidity of the tomatoes perfectly, and makes for an incredibly comforting meal.
This is an easy recipe that requires very little hands-on time, but it does need a good 30-40 minutes to simmer and really let the flavors marry, or you can make it in the slow cooker to have it ready and waiting for you when you get home from work.
If you’re a fan of La Madeleine like we are, you’ll probably agree that this soup is reminiscent of theirs, and it’s delicious alongside a grilled cheese sandwich (we made ours on a garlic herbed bread – delicious!) or a loaf of Italian bread. Regardless of how you serve it, it’ll quickly become a favorite for the cool, crisp fall and winter days ahead.
- ¼ cup of butter
- 8 baby carrots, diced
- 1 medium sweet onion, diced
- 2 28-ounce cans of diced tomatoes
- 1 28-ounce can of tomato sauce
- 1 6-ounce can of tomato paste
- 14 fresh basil leaves
- 1 pint of heavy cream
- salt & pepper to taste
- In a large stock pot, sauté the carrots and onion in butter with a pinch of salt over medium heat; Put the lid on and cook for about 15 minutes, stirring occasionally to prevent burning.
- Once the onions are translucent and the carrots are tender, add in the tomatoes, sauce, and paste, stirring to mix well. Continue to cook for another 10 minutes with the lid on.
- Switch the heat to low and add 14 basil leaves, stirring them into the tomatoes; I typically tear my basil leaves into fourths but there's no need to be exact.
- Continue to cook for an additional 10-15 minutes. Use your immersion blender right in the stock pot to achieve a nice, smooth consistency. If you don't have an immersion blender, you can (very carefully!) pour the soup into a blender to get it smooth.
- Stir cream into the soup and let it heat through; add salt and pepper to taste.