Basil Tomato Soup Recipe

Ingredients for Basil Tomato Soup

• Red Onion
• 1 tablespoon grated ginger
• Brown Sugar
• Roma Tomatoes
• Chicken Stock
• Basil Leaves
• Salt And Black Pepper

How to Make Basil Tomato Soup

1. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add 1 medium onion, finely chopped, 1 tablespoon of grated ginger, and 1 teaspoon of sugar. Cook, stirring occasionally, until the onions are caramelized (about 10-15 minutes).
2. Add 28 ounces (794g) of canned crushed tomatoes, 4 cups of vegetable broth, and bring to a gentle simmer. Reduce heat to low and cook for 20 minutes, stirring occasionally.
3. Season with 1 teaspoon of salt and ½ teaspoon of black pepper to taste.
4. Stir in 2 cups of fresh basil leaves. Carefully puree the soup using an immersion blender or in a regular blender until smooth. (If using a regular blender, vent the lid to prevent pressure buildup.)
5. Taste and adjust seasoning as needed. Serve warm, garnished with extra basil leaves (optional).