Tomato Basil Soup
6 servings Tomato basil soup with parmesan is perhaps the simplest homemade soup you can prepare. The highlight of this delightful dish is its incredible flavor, achieved without the need for any processed ingredients. By relying on the natural harmony of the basic components, you allow their intrinsic qualities to shine through,... Read more ... creating a culinary masterpiece with minimal effort. Cooking this soup becomes an even more enjoyable experience when I'm assisted by my best helpers, my young daughters. Their eagerness and involvement in the cooking process add an extra layer of joy to the meal preparation. So, I encourage you to give this recipe a chance. You're likely to find yourself pleasantly surprised by just how delicious and straightforward making this soup can be. Read less x saved Tom the Chef Founder March 19, 2024 20 min.20 min.1/5 20 min. 20 min. 1/5 Ingredients: Tomato basil soup: 2 TBSP of frying oil (any kind) (adjust if needed)1 onion - peeled and chopped (medium onion)2 ½ LB of tomatoes - fresh and roughly chopped (or 6 cups of canned tomatoes, including liquid *)1 cup of water¼ cup of basil - fresh and finely chopped (or 1 TBSP of dried basil)1 cup of heavy cream parmesan cheese - grated1 clove of garlic - peeled and grated (or pressed)1 TSP of salt½ TSP of pepper - ideally freshly ground 2 TBSP of frying oil (any kind) (adjust if needed) 1 onion - peeled and chopped (medium onion) 2 ½ LB of tomatoes - fresh and roughly chopped (or 6 cups of canned tomatoes, including liquid *) 1 cup of water ¼ cup of basil - fresh and finely chopped (or 1 TBSP of dried basil) 1 cup of heavy cream parmesan cheese - grated 1 clove of garlic - peeled and grated (or pressed) 1 TSP of salt ½ TSP of pepper - ideally freshly ground * Feel free to use any kind of tomatoes you prefer, whether fresh or canned. Good options for canned tomatoes include whole, diced, crushed, or pureed. Utilizing canned tomatoes, particularly crushed or pureed, can significantly reduce the cooking time. If opting for fresh tomatoes, there’s no need to peel them, as you’ll be blending the soup with an immersion blender later on. Tip: If you want to peel fresh tomatoes anyway: Perform a crosscut on the bottom and cut off the part after the stem. Then, blanch them in boiling water for about 30 seconds. Place them into ice water to cool (about 1 – 2 minutes). Then, simply peel them by hand. Note: The process of peeling the tomato skin off can be simplified using a fruit and vegetable strainer attachment or a slow juicer attachment for a KitchenAid (with a saucing screen). Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Large Sauce Pan or Medium Pot (6QT)1x Wooden Spoon or High-Temperature Silicone Spatula1x Immersion Blender or Food Processor or Blender1x Small Hand Grater or Garlic Press 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Large Sauce Pan or Medium Pot (6QT) 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Immersion Blender or Food Processor or Blender 1x Small Hand Grater or Garlic Press Directions: 1. Sauté onion: 1.1. Preheat a medium pot on medium-high heat with 2 TBSP of frying oil and add: 1 medium onion – finely chopped Sauté with occasional stirring until glossy (about 3 – 4 minutes). 2. Simmering: 2.1. Add into the pot: 2 ½ LB of tomatoes – chopped 1 cup of water ¼ cup of fresh basil – finely chopped Briefly stir and cover with a lid. 2.2. Bring to a simmer (about 195°F) with occasional stirring. 2.3. Lower the heat to medium and cook for 15 minutes (fresh tomatoes) or 10 minutes (canned tomatoes) with occasional stirring. 3. Finishing phase: 3.1. Process until smooth with an immersion blender (while still cooking in the pot). 3.2. Add: 1 cup of heavy cream ½ cup of grated parmesan 1 clove of garlic – grated 1 TSP of salt ½ TSP of ground pepper Briefly stir together and cook with occasional stirring for an additional 5 minutes (now without the lid). Important: Add water if the liquid evaporates more than it should, and then cook for an additional 3 minutes. Tip: If you want a thicker soup, simply extend the cooking time. 3.3. Taste and add salt and/or pepper if needed. 4. Serving: 4.1. To provide the best experience, let soup slightly cool to the preferred serving temperature (145 – 155°F). 4.2. Place on the individual soup bowls or plates (or served family style). 4.3. Optionally top with a touch of thick sour cream, leaves of fresh basil, and a drizzle of olive oil. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.