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
- 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).
- 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.
- Season with 1 teaspoon of salt and ½ teaspoon of black pepper to taste.
- 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.)
- Taste and adjust seasoning as needed. Serve warm, garnished with extra basil leaves (optional).
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
58g
Fat
5g
Carbs
8g
