I love anything with fresh tomatoes and basil and this soup is my most favorite ever. I always make it in a big batch so I have enough left for my next meal. The flavor is incredible from fresh tomatoes and basil. This creamy soup brings a taste of garden in every bite. It is exactly the kind of meal required to step into the fall season!
Nothing can compare the comfort of a hot bowl of this hearty soup packed with flavors on a chilly fall day along with crispy garlic bread to dip and dunk in. If you are in a mood to indulge then a good grilled cheese sandwich on the side makes for a perfect and hearty meal.
It is delicious and super easy to make and comes together in no time. You can leave it on the flame and attend to your chores while it cooks. Stir occasionally and it’s done! And if you have an immersion blender then it is such a time saver, both in cooking and cleanup. For little effort, you’ll be rewarded with sweet, flavorful and deliciously satisfying creamy soup.
Preparation time: 10 – 15 min
Cooking time: 40-45 min
Total Time: 1 hr
Serves: 4 -5
2 tablespoons olive oil
1 red onion, chopped fine
4-5 cloves garlic, minced
5 cups finely chopped tomatoes (Roma or any other sweet variety in season)
2 medium size carrots, chopped fine
3 cups chicken broth or vegetable stock
1/2 cup fresh basil leaves
1/2 cup heavy cream
2 -3 tablespoons granulated sugar
1/2 teaspoon dried oregano
1 teaspoon Italian seasoning
Fresh ground black pepper
1/4 cup freshly grated Parmesan cheese (optional)
2-3 tablespoons flat leaf parsley, chopped
Heat olive oil in a large pot on medium-low heat. Add chopped onion and cook for 5 minutes till soft. Add garlic and sauté for a minute.
Now add tomatoes, carrots and the stock. Season with oregano, salt, black pepper and Italian seasoning. Chop half the basil leaves and add to the soup. Bring it to a boil, then reduce the heat and let it simmer for 30 to 40 minutes till the vegetables are tender.
Turn off the heat and let it cool for at least 20-30 minutes before adding to the blender. you can puree it immediately if using an immersion blender. Blend till the soup is smooth.
Return the soup to the pot and heat it on low flame until it reaches desired consistency and is just heated through. Chop and add the remaining basil leaves, sugar and cream. Taste and adjust the seasonings.
Garnish with chopped parsley and serve hot topped with freshly grated Parmesan cheese, and croutons or grilled cheese sandwich.