You can’t beat a warming bowl of soup on a cold winter’s evening. This Tomato and Basil Soup is an easy soup to make for a mid week dinner that the whole family will enjoy. Made using canned tomatoes, white wine, onions, cream and fresh basil. It’s wonderful served as a main course with Whole Wheat Dinner Rolls or even as a starter to a bigger meal.
After stewing more tomatoes than I knew what to do with this week, I am making everything tomato! I can’t seem to resist a good bargain when it comes to food, so I overdosed at the supermarket the other day when I saw tomatoes at a very low price. Yesterday I spent the entire morning and into the afternoon, making sauces, stewing tomatoes, salsas and this soup. I think I am done with tomatoes for a little while.
This soup is comforting and warming, if that is what you are looking for at the end of January. I have a ton left over so I know what I am having for lunch, AGAIN, today.
Notes About The Tomato and Basil Soup
- When making soups, sometimes adjustments are needed. If your soup seems too thick at the end, just add in a little more stock to thin it out a little.
- Another tip is sometimes if you find your soup a bit too bitter, add in a teaspoon or so of sugar. Depending on the caramelizing of the onions and type of tomatoes, will depend on the sweetness of the soup. Hope this helps!
Enjoy the soup friends. It’s a great one to kick of January don’t you think. And don’t forget the Rustic Bread or the Fluffy White Dinner Rolls. Both will go great on the side!
here’s Some More Great Soup Recipes You’ll Love
Tomato and Basil Soup
Ingredients
- 32 oz can tomatoes two large cans
- 2 cups Vegetable stock
- 1 Onion roughly chopped
- 2 Tablespoons olive oil
- 4 cloves garlic crushed
- Salt and pepper
- 1/2 cup cream
- 1/2 Cup white wine
- small bunch of fresh basil finely chopped
Instructions
- In a large pot set over medium high heat, add the olive oil, garlic and onions. Cook for about 5 minutes to brown the onions.
- Then reduce heat to medium add the wine and continue to cook until the onions have completely softened and the wine has reduced. This will be about 8-10 minutes.
- Add the tomatoes and stock, bring to a simmer. Cover and reduce heat to low. Leave to simmer for about 30 minutes. Add salt and pepper and remove from stove. Transfer to a blender and blend in batches.
- Return soup to the pot over a low heat and add the cream and fresh basil. give a good stir and remove from heat once it bubbles.
- This soup can be served straight away, or reheated for later. Goes great with crunchy croutons on top as well.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
