There's nothing that warms the soul like a comforting bowl of soup, and this creamy tomato is perfect for the post-holiday hangover.

Creamy Tomato Basil Soup

Welcome to 2017! Winter is officially in full swing, which can only mean one thing: soup weather! There’s nothing that warms the soul like a comforting bowl of soup, and this creamy tomato is perfect for the post-holiday hangover.

My parents (who are awesome, btw) got me a new blender for Christmas and I was dying to put it to use. (The REVERSE CRUSH 500!! Doesn’t it just sound epic?!) It’s a bit too cold for smoothies these days, and Ellie’s not yet eating purées, so the most obvious choice was this delicious veggie-laden soup. This baby is chocked full of carrots, celery, onion, and tomatoes… Just give it a whirl in the blender for a more pleasing texture!

I love soups for our family because they can stretch SO FAR for our menu planning. Robert and I ate on this pot of soup for 3 separate (very filling) meals, making life a bit easier with an almost 3-month-old in the house. (Please excuse me while I cry over how BIG my baby girl is getting!!) 

Truth be told, you could probably even make it 4 meals, but Robert loves this soup so much he almost always goes back for seconds. It makes my heart happy!

And last, but not least: you MUST pair this creamy tomato soup with a grilled cheese sandwich. It’s downright blasphemous to skip the grilled cheese!

CREAMY TOMATO BASIL SOUP
 
PREP TIME
COOK TIME
TOTAL TIME
 
There's nothing that warms the soul like a comforting bowl of soup, and this creamy tomato is perfect for the post-holiday hangover.
Author:
Recipe type: Soup
Makes: 8 servings
INGREDIENTS
  • 1½ cups diced carrots
  • 1 cup diced celery
  • 1 sweet onion, diced
  • 2 cans (14 oz each) diced tomatoes, with juice
  • 4 cups chicken broth
  • 2 cups half and half
  • 6-8 oz grated parmesan cheese (get a quality parmesan for better flavor - one that you have to grate yourself!)
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 tsp dried oregano
  • 2 Tbsp dried basil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ½ bay leaf
DIRECTIONS
  1. Melt butter in a large soup pot over medium heat.
  2. Add carrots, celery, and onion, sautéing until the onion appears translucent.
  3. Sprinkle flour over the veggies and cook for about 5 minutes, stirring continuously.
  4. Add diced tomatoes, chicken broth, oregano, basil, and bay leaf. Bring to a boil, then reduce heat and cover. Simmer for 35 minutes until carrots are tender. Remove from heat and allow to cool slightly. Remove bay leaf.
  5. Add soup mixture to a blender or food processor (you may need to do this in several batches depending on the size of your processor) and pulse until you reach desired smoothness.
  6. Return soup to pot and warm on low until heated through.
  7. Warm half and half in the microwave, then add to soup. (Warming it in advance will prevent curdling.)
  8. Add parmesan, salt and pepper, and mix well until cheese is melted through.

Recipe adapted from The Girl Who Ate Everything.

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