Basic tomato soup
4
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
The soul-satisfying nature of a piping hot bowl of soup is hard to deny. Tomato soup might rank at the top of the list of most-beloved bowlfuls. This spin on the classic starts with mirepoix of vegetables—onion, celery, and carrot—sauteed with flavorful fresh basil. Lots of chopped garlic adds a bold, aromatic note to the mix. Using a blend of tomato paste and fresh tomatoes guarantees that the finished soup will have a concentrated, tomatoey flavor, but also the pleasing texture that only fresh tomatoes provide. Be sure to save some of the chopped fresh tomatoes and torn basil leaves for garnish. Add a sprinkling of freshly grated Parmesan cheese and red pepper flakes if you wish.
Ingredients
Extra virgin olive oil
1 Tbsp
Uncooked onion
1 medium, finely chopped
Celery
2 rib(s), medium, finely chopped
Fresh basil
6 leaf/leaves, torn into pieces
Garlic
3 clove(s), finely chopped
Canned unsalted tomato paste
¼ cup(s)
Tomato
6 large, peeled and chopped
Home-prepared chicken stock
3 cup(s)
Carrots
¾ cup(s)
Instructions
1
Heat the oil in a large saucepan over medium-low heat. Add the onion, celery, carrot and basil. Season with salt, cover and cook, stirring occasionally, until softened but not colored, 5 to 7 minutes.
2
Add the garlic and cook, for about 1 minute, until aromatic.
3
Stir in the tomato paste and cook for 2 minutes, then add the tomatoes and chicken stock and season with salt and pepper. Increase the heat to high and bring to a simmer, then reduce the heat and simmer for 20 minutes to break down the tomatoes and blend the flavors.
4
Working in batches, pour the soup into a blender and blend until smooth. Spoon into bowls.
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