Tomato and Basil Soup

The first day of 60 degree temperatures in Wilmington, and we’re are thinking about soup and sandwiches. Specifically tomato basil soup. Nothing is more satisfying to both cook and to eat on a lazy weekend Sunday than a lovely, creamy soup like this super easy tomato and fresh basil combination. Add a grilled cheese sandwich, and you’ll never open a can again. From our foodie perspective, that’s a really good thing.

It is easiest to blend this simple soup using an immersion blender, but if you don’t have one, you can transfer the soup in batches to a blender and then recombine it to heat gently before you add the cream.

Tomato Basil soup also refrigerates well for a quick weeknight dinner, and you can freeze leftovers as well. It’s a super project for someone who needs no-fuss meals for one!

1. Heat 3 tablespoons of olive oil in a dutch oven, and add 2 chopped red onions. Sprinkle with Kosher salt and cook until the onions are soft and golden brown. Add 3 cloves of minced garlic. Cook until soft, but do not burn the garlic!

2. Stir in 1 28-ounce can of crushed tomatoes, 4 cups of chicken stock and season to taste with salt and freshly ground black pepper.

3. Bring to a gentle boil, lower the heat, and simmer for at least 20 minutes. It won’t hurt to cook it a bit longer, so don’t stress about a timer.

4. Puree the soup with your immersion blender.

5. Stir in 1 cup of heavy cream and a bunch of basil that has been torn into small pieces.

6. Cook until reduced to a creamy, thick consistency.

7. Sprinkle with shaved Parmesan cheese, Parmesan croutons or crackers, and a basil leaf.

Recipe contributed by Port City Foodie Web Administrator Samantha Rose, who loves cheese, and one-pot meals that last all week.