Welp, we are officially knee-deep in soup season. Chicago was hit pretty hard with cold weather last week, so I couldn’t help but crave a big bowl of delicious soup. And it just so happens that a few weeks back while I was in Boulder, I had an amazing tomato basil soup from this incredible sandwich shop called Dish Gourmet (it was so good, I ate there multiple times). With that said, I knew exactly what soup I wanted to make. I started doing some research, and came across a recipe from Creme de la Crumb. I adapted the ingredients and cooked it on the stove instead of the crockpot.
Go on, make it. You know you want to dunk your face in a giant bowl. Or maybe that’s just me…
- 4 cups vegetable broth (I used low-sodium)
- 2 15-ounce cans diced tomatoes
- 1 28-ounce can whole tomatoes
- 1/3 cup fresh basil, chopped
- 4 teaspoons minced garlic
- 1/2 large white onion, diced
- 1 teaspoon crushed black pepper or more to taste (I used lots more. I love pepper!)
- 1/2 tablespoon salt
- 1/2 cup heavy cream OR half+half (you may choose to use more depending on how creamy you like your soups)
- 1 cup parmesan cheese + more for topping (optional)
- Add tomatoes, and next 7 ingredients (through salt) to big ol’ pot. Cover and cook on low for 2 hours, stirring occasionally. (You may also cook in the slow cooker on low for 4-6 hours. I went for the stovetop this time because I started dinner later!)
- About 30 minutes before serving transfer soup to a blender (I used our Blendtec) or food processor and puree until smooth, then return to pot (or slow cooker).
- Cook soup puree on low, then slowly stir in the heavy cream (or half+half) and parmesan cheese. Important: DO NOT let the soup/cream sit on the stove. The cream will break out into weird little dots. You must keep stirring it, until it all blends into the soup.
- Pour into bowls and top with additional parmesan cheese, basil & delicious bread (CARBS…yummy!!).
- Try not to eat the entire pot!
Let me know what you think in the comments below! Do you add anything else to your tomato basil soup? What do you serve it with? I’d love to hear your ideas!