Creamy Tomato Basil Soup
This easy homemade creamy tomato basil soup is a classic that can be enjoyed year-round! The secret to my recipe is adding pesto and balsamic vinegar to enhance the tomato and basil flavors.
Servings: 6 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 cloves garlic grated or minced
- 28 ounce can crushed tomatoes San Marzano is best
- 28 ounce can whole tomatoes San Marzano is best
- Kosher salt and freshly ground black pepper to taste
- 2 cups chicken broth or vegetable broth
- 2 tablespoons chopped fresh basil
- 2 tablespoons pesto
- 1 tablespoon balsamic vinegar
- 1 parmesan cheese rind (optional)
- 1/2 cup half and half room temperature
- 1/4 cup shredded parmesan cheese plus more for topping the soup
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium-high heat. When the oil is hot add in the onion. Saute for 3-4 minutes then add in the garlic and cook for another minute.
- Pour in the tomatoes and their juices, basil, pesto, balsamic vinegar, and season with salt and pepper. Stir everything together then use a meat chopper or potato masher to break up the whole tomatoes.
- Pour in the chicken broth and stir. Bring the soup to a boil then lower the heat to low and simmer with the lid partially covering the pot for 20 minutes.
- Remove the soup from the heat and stir in the half and half and parmesan cheese. Taste for seasoning and add additional salt or balsamic vinegar if it's too acidic.
- Serve the soup topped with extra parmesan cheese and pesto. I like to serve the soup with toasted baguette slices topped with olive oil and parmesan cheese.
Notes
The soup will keep for 4-5 days in the fridge.
Nutrition
Calories: 164kcal | Carbohydrates: 19g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 12mg | Sodium: 782mg | Potassium: 719mg | Fiber: 4g | Sugar: 12g | Vitamin A: 681IU | Vitamin C: 27mg | Calcium: 177mg | Iron: 3mg