It has been so cold in the city the past few days, so I have been dying to make this fresh tomato basil cream soup. The name is a little misleading because instead of cream I substituted half-and-half to make it a lighter, healthier soup. I got to try out my new KitchenAid 5-speed hand blender, which worked like a dream-the texture of the soup was perfect! I like to leave it a little chunky for a nice texture. I almost gave up on fresh tomato soup recipes because I tried two already that were complete failures. I guess the third time is a charm! I finally found my go-to recipe for fresh tomato basil soup now-thanks to a little help from Ina Garten from the Food Network. I used her recipe as a start, and adapted it to my own style of cooking. This recipe is special to me because early in our relationship Fabi and I discovered this incredible tomato basil soup at cute little restaurant and it has brought us back there a few times since then, just for their soup! I am glad I was finally able to recreate (my best attempt, at least!) that delicious fresh tomato soup we both love.
Tomorrow is my first of 3 final exams, therapeutics. I know…why am I blogging when it is already 2pm on Sunday and the day is quickly slipping away from me? I still have to do my half-marathon training before dark too :/ I promise, I will stay away from anything food-related for the rest of the day!! Enjoy the rest of your Sunday!
- 2 tbsp olive oil
- 1 white onion
- 2 cloves garlic, minced
- 2 small carrots
- 2 lb vine-ripened tomatoes
- 1 tsp sugar
- 1 tsp pepper
- 2 tbsp chopped fresh basil leaves, plus extra for garnish
- 1½ cups chicken broth
- ⅓ cup half-and-half
- Add olive oil to a large pot and turn the heat on medium.
- Add the chopped onion and carrots and sauté for 7 minutes.
- Add the minced garlic and stir. Continue to sauté for a few more minutes.
- In the meantime, wash and coarsely chop the tomatoes.
- Add the tomatoes, basil, sugar, pepper and chicken broth and bring to a boil.
- Turn the heat down to medium and simmer for 30 minutes, uncovered.
- After 30 minutes or once the tomatoes are tender, puree the soup using a KitchenAid hand blender (or any immersion blender, food processor or blender).
- Stir in the half-and-half and serve warm.
- Garnish with cream and shredded basil leaves on top of the soup.
Recipe adapted from Ina Garten’s Fresh Tomato Soup Recipe, 2008.
Disclaimer: KitchenAid provided me a 5-speed hand blender free of charge. All opinions are honest and 100% mine.
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We’ve had a few cold days, but it’s been unusually warm here. Still, we’ve had enough chilly days where soup is welcome. Good job with this! Super flavors, and such a nice, easy procedure. Good stuff! Thanks for taking time from your studies to share with us.
You are lucky, I am not a fan of cold weather :/ Except for the skiing of course!
This soup looks delicious!
Thanks so much 🙂
I love homemade tomato soup! Yours looks incredible!! Soup is perfect for this cold weather were getting!
Thanks Jennifer! I totally agree 😀
Mmmm I love this delicious soup 🙂
Cheers
Choc Chip Uru
Thank you!!
I love tomato basil soup!! Good luck on your exams – you’re a smart gal!
Thanks Jane 😀
This soup looks delicious! The pictures are beautiful too.
Thank you, Julia!
This looks like a lovely light soup! Perfect for my weekday lunches methinks hehe. I’ve never made tomato soup before but I’m not sure why – you make it look very easy!
Reminds me of when I used to make tomato soup almost all the time…though you night want to let people know that a couple large cans of pealed tomatoes (cut or not) can serve when fresh tomatoes are in short supply 🙂