My roommate just got her wisdom teeth out and there isn’t much she can eat right now, so a friend and I decided to make her some homemade tomato basil soup. It’s much healthier than any canned variety you would find at the grocery store – a lot less sodium and much more wholesome, fresh ingredients. This recipe packs a good punch with the amount of garlic and basil we added in. With it being a Friday night we were in the mood to indulge, so we paired this soup with some obvious choices which included red wine and homemade garlic bread.
The best part of making this is that there is very little labour involved, so long as you have a food processor. Not to worry if you don’t though, as all of the ingredients can be chopped up finely before you combine them in the pot.
Prep time: < 5 minutes
Cook time: 20 minutes
Total time: < 30 minutes
- 6-8 tomatoes
- A large handful of basil leaves
- 1 medium or large onion
- 1/2 to 1 full garlic clove (depending on your preference – we went with a full clove)
- 1 large can of diced tomatoes or tomato sauce (no sodium added variety)
- 2 cups of vegetable broth (no sodium added variety)
- salt and pepper to taste
- half & half cream (optional)
- Cut the tomatoes and the onion in half. Place the onions, fresh tomatoes, basil and garlic into a food processor and allow everything to blend until the ingredients are pulverized.
- Place a pot on high heat and pour the mixture in. Add 2 cups of vegetable broth and the entire can of tomatoes. Allow it to come to a boil and then turn the heat down to medium and cover with a lid. Allow to cook for 10 minutes.
- Add salt and pepper to taste. Turn the heat down to simmer and allow it to cook for 5 more minutes.
- Pour some soup into a bowl, sprinkle with freshly cracked pepper and basil for garnish. For a creamier texture, slowly add a dollop of half & half into the soup while mixing to ensure that the cream does not curdle.
Boom, you’re done!