Easy Tomato Basil Soup
Growing up I never liked tomato soup. Maybe it’s because tomato soup so often is thought of–and served–as the thin, salty version that comes right out of a can. A few weeks ago my husband and I escaped for a brunch date at Nosh Eatery just outside the Cuyahoga Valley National Park and the soup of the day? Tomato soup. We decided to give it a try.
Simple, fresh and soothing the tomato soup at Nosh had a thicker consistency perfect for dipping when paired with rye sourdough crisped with sharp American cheese inside. We’ve started a tradition since then of making tomato soup with grilled cheese every Saturday. We’ve finally come close to Nosh’s.
Next step? How to entice kids to give it a try. My first approach is not to overwhelm my kids with a big bowl. I gave them a small amount and encouraged them to use it to dip. So far, my kids have gradually been asking for more soup. It helps that we’ve been having it…every weekend.
Prep time: 30 minutes including cooking
1 white onion, diced
1 1/2 tbsp. olive oil
2 28-oz. cans whole plum tomatoes (I like Muir Glen)
2 cups chicken broth
1 clove garlic, minced
4 tbsp. fresh basil, divided
1/4 tsp. sugar or agave
1/4 tsp. smoked paprika (mild) or cayenne powder (if you like it hot)
Salt and pepper to taste
Fresh tomatoes, diced
- Bring the oil to medium heat in a large soup pot and add the onions. Saute until translucent (about 5 minutes) – I cover the pot for the last 3 minutes.
- Add garlic and saute for another 2 minutes.
- Pour in both cans of whole tomatoes along with 3 tbsp. basil. Heat until it just simmers. Use a mixing stick to puree the tomatoes.
- Add in the chicken broth and fresh diced tomatoes (if using). Blend again with the mixing stick.
- Sprinkle with seasonings listed and adjust to taste. Cover the pot and simmer for 15 minutes.
- Serve with a dollop of pesto and sprinkled with Parmesan cheese and the remaining fresh basil.